Guinness Beef Stew à la Pat

Guinness Beef Stew with
Mashed Potatoes
and Newfangled Colcannon 

A few years ago, on a chilly autumn day, I visited Dublin and took the train to Howth with a walk on the East Pier in mind. The wind was fierce, and I soon found myself in a pub before a roaring peat fire with a glass of wine and a gorgeous bowl of Guinness Beef Stew. Alas, the cook wouldn't give me the recipe!

We'll see about that, sez I. When I returned to New Hampshire, I concocted a tasty stew on a par with the one I'd enjoyed in Howth, and I'm happy to share the recipe. Sorry I can't offer a roaring peat fire!

GUINNESS BEEF STEW à la PAT

4 lbs. beef stew meat, trimmed                  1 13-oz. can of beef broth

3 Tbs. vegetable oil                                       3 cans of Guinness Stout

A dollop of bacon fat (optional)                 3 tsps. Worcestershire sauce

5-6 Tbs. flour                                                 2 tsps. dried thyme

One large onion, chopped                           1½ Tbs. brown sugar

1½ lbs. sliced mushrooms                          A few bay leaves

4-5 cloves of garlic, minced                        Salt and pepper to taste 

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1. Heat the oil and bacon fat, if you're using it, in a deep frying pan. Brown the meat in batches, sprinkling with flour as it cooks. Remove meat to a stew pot.

2. Add chopped onions to the frying pan. Cook until soft. Add the mushrooms and sauté until they release their moisture and start to brown. Add minced garlic and sprinkle on any remaining flour.

3. Add mushrooms to meat with beef broth, Guinness Stout (*or Draught), and remaining ingredients. Stir well and simmer uncovered for about two hours, or until meat is tender and sauce thickens. (I like to make it a day ahead to let it "stew" and skim the fat off the top.)

Serving suggestions: mashed potatoes, brown soda bread, colcannon, or a salad. Serves six to eight, and leftovers are great.

Fajoom (Navy Beans and Lamb)

In my first "Kitchen Excursions" post, I mentioned Sandy, my beautiful Syrian mother-in-law, who taught me so much about cooking. Few could match her Syrian food, and learning most of it was "you have to watch someone do it."

Sandy once told me that "When you're going to make Syrian food, you get up in the morning and say, 'today I'm making Syrian food, and that's all I'm going to do all day.'"

Syrian food is great stuff, but spending the whole day cooking anything these days is impractical. Thanks to food processors and the top-notch prepared foods now available, it's also unnecessary.

Fajoom is a great intro to Syrian food. The most tedious chore is cutting up the lamb, and even that isn't bad thanks to the convenience of already boned and butterflied lamb. (You can have a butcher cube the meat for you, but he won't fuss trimming it.) I periodically prepare lamb cubes and almost always have them in the freezer, wrapped in 1-lb. portions and reserved for a number of recipes, from French casseroles to Moroccan stew. And, of course, Syrian food.

Baharat, which Sandy called Syrian allspice, is the Arabic word for spice. Every country in the Arab world has its own blend of baharat. If you're lucky enough to have a Middle Eastern grocer nearby, they will surely have it. If not, you'll find different recipes to make it online. You can also order it online.

FAJOOM

4 Tbs. unsalted butter                         
2-3 garlic cloves, minced                    

1 large onion, minced                          

1 lb. lean cubed leg of lamb
1 8-oz. can tomato sauce
1 14-oz can chicken broth
2 15-oz. cans navy beans
1 tsp. Syrian allspice (Baharat)

Salt and pepper

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Melt the butter in a deep skillet over medium-high heat. Sauté onion until soft, about 5 minutes. Add garlic and stir for a minute. Add lamb. Brown well, seasoning with salt and pepper to taste.

In a small saucepan, combine and heat up tomato sauce and chicken broth. Add to skillet and blend with meat. Simmer, covered, for 30 minutes, stirring occasionally.

While lamb is simmering, thoroughly rinse and drain beans. (Note: If navy beans aren't available, substitute any small white bean.)

Fold beans and baharat into lamb. Simmer another 5-10 minutes, or until beans are heated through. Serve with bulghur wheat pilaf, rice pilaf, or couscous. (Note: Along with Syrian (pita) bread, plain yogurt (laban) is traditionally served with or on the side of most Syrian dishes. Do try it.) Generously serves 4.