Give corned beef and cabbage a break this year — chef Cara Nance of Dorchester’s Lower Mills Tavern offers up a cozy stew that’s perfect for St. Patrick’s Day or Sunday dinner. She incorporates a kiss of Irish flavor with a pint of Guinness that plays nicely with other bold flavors like molasses and Worcestershire sauce. You’ll find the usual suspects of any hearty soup (celery, carrots and potatoes) but the true magic of this dish comes from a three hour bake in the oven. The result? A tender, rich and filling meal that’s worth its weight in gold.
- 3 tablespoons extra virgin olive oil
- 1 lb bottom round beef cut into 1 inch pieces
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 1 cup celery stalks, small diced
- 2 medium sized yellow onions, small diced
- 2 jumbo carrots, peeled and medium diced
- 2 tablespoons all-purpose flour
- 16 ounces Guinness
- 1 tablespoon molasses
- 1 tablespoon Worcestershire sauce
- 2 cups canned tomato sauce
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 4-6 red bliss potatoes, skin on and medium diced
- 2 cups low sodium beef broth
- Preheat oven to 350. In Dutch oven pot on stove, put oil, beef, salt, and pepper. Saute on medium high heat to brown. Once browned, turn heat down to medium and add celery, onions, carrots. Saute all until onions are translucent. Sprinkle flour over all, and cook for 1-2 minutes until it becomes a paste with oil that coats all of the beef and veggies.
- While stirring with a whisk, slowly add Guinness to deglaze and allow to simmer for 4-6 minutes on low heat. Once the sauce starts to thicken, add molasses, Worcestershire sauce, tomato sauce, thyme, rosemary, potatoes and beef broth. Stir until all is incorporated and place lid on dutch oven.
- Place Dutch oven into preheated oven and cook for three hours at 350 until beef is tender. Remove lid and cook for an additional 20 minutes. Add salt and pepper if needed. Serve!