Irish Beef Stew

I found this recipe when I wasn't even looking for a beef stew recipe. Krista (kritta) from the new nest, posted it and I saved it for "some day". I have made a beef stew before -- in a crockpot. Everyone raves about crockpot cooking, but I just find it to be "ok". To me, it tastes the same, whether you are having beef, chicken, or whatever. So, when I saw a non-crockpot beef stew, I knew at some point I would want to try it; and with MH loving Guinness, I definitely wanted to give it a try. Last Sunday, we were sitting around the table trying to figure out what we wanted to buy at the grocery store. MH mentioned a beef stew would be good for these cold days coming up, so I said "I have JUST the recipe." I made kritta's recipe last night and it was delicious!

• 2 pounds lean beef stew or chuck, in 2-inch chunks
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• All-purpose flour for dredging
• 2 tablespoons bacon drippings or vegetable oil
• 2 large yellow onions, chopped
• 1 garlic clove, finely minced
• 6 to 8 medium carrots, scraped and sliced
• 2 to 3 large potatoes, peeled and cut into cubes
• 1 cup Guinness stout
• 2 cups beef broth
• 1 tablespoon cold water
• 1 tablespoon cornstarch

Directions1. Season beef with salt and pepper; toss beef chunks in flour until well coated.
2. Heat drippings or oil in Dutch oven and brown beef over medium-high heat in two batches. When all are browned, remove beef from pan and add onions and garlic and cook over medium heat until onion is translucent.
3. Return beef to pot and add carrots, potatoes, stout and broth. Bring to a boil and reduce heat to a simmer for two hours. Then before serving, dissolve the cornstarch in cold water and stir into the broth and simmer for another ½ hour.

My Modifications

I used:

• 30-35 mini carrots
• 5 potatoes
• 1 whole bottle of Guinness Stout
• 2 ½-3 cups beef broth
• 2 Tbsp. each, cold water and cornstarch
• Added sea salt and cracked ground peppercorns