Guinness Stew and Soda Bread
Guinness Stew and Soda Bread Dish Guide
Serves 4
For the Stew
~3 lb chuck roast
4 strips thick cut bacon, diced
3 carrots, chopped into 1” pieces
1 large white onion, diced
2 ribs celery, diced
3 cloves garlic, minced
2 T tomato paste
1 bay leaf
3-4 sprigs fresh thyme
1 T corn starch
2.5 cups Guinness stout beer
2 cups chicken stock
Salt and Pepper to taste
1 T olive oil
1 T apple cider vinegar
Cut the chuck roast into even 1-2” cubes. Heat olive oil over medium high heat in a large pot or Dutch oven. Season chuck with salt and pepper and brown chuck in batches until all sides are deeply browned. Remove from the pot and set aside. Add the bacon and cook for 2-3 minutes or until it begins to render fat. Add the carrot, onion and celery and cook, stirring frequently for 5-7 minutes or until they begin to soften and the onions turn translucent. Add the garlic and tomato paste and cook for 1 minute more.
Return the beef to the pot along with any accumulated juices. Add the beer and scrape the fond off the bottom of the pot. Add the chicken stock along with the bay leaf and thyme. Bring to a simmer and cook, covered, for 2.5-3 hours or until the beef is very tender.
Mix the tablespoon of corn starch with 1 tablespoon of water and add to the stew. You can use more or less corn starch depending on your desired thickness. Mix into the simmering stew and stir until slightly thickened. Add in the cider vinegar and serve immediately garnished with minced celery leaves and a slice of soda bread (recipe follows).
For the Soda Bread
3 ½ cups AP flour (plus more for flouring a work surface)
½ t sea salt
1 t baking soda
1 ½ cups buttermilk
Mix the flour, salt and baking soda in a large mixing bowl. Add the buttermilk and mix with a spatula to form a shaggy dough. Turn out onto a floured board and knead for a few seconds until the dough is soft but not wet.
Form dough into a round loaf and place on a oiled baking sheet and bake at 450 F for 15 minutes and then turn temperature down to 400 and bake 25-30 minute more or until internal temperature is at least 200 F or a skewer comes out clean when tested.
