Being a northeasterner by trade, Rickey rather enjoys the wintery months and has come to expect a seasonal chill in the air from November through March. Therefore, when the jet stream goes all wonky and it’s suddenly 60 degrees in January, Rickey gets very confused and angry and decides that corrective action must be taken. And what is that corrective action, you might ask? Why cooking a hearty winter stew of course (what? You though Rickey would try to reduce his carbon footprint? Nah, that shtick is for suckers). Housewives and hobbits everywhere agree—a flavorful stew is an essential part of winter cuisine. Who cares if you were wearing shorts yesterday? It’s 32 freaking degrees again and you’re going to cook appropriately godamnit.We like cooking up a dish that requires slow simmering on low heat for several hours—thereby filling one’s abode with earthy aromas. More importantly, we also love the stew because, in general, Rickey enjoys preparing food that requires very little attention beyond some initial chopping and pan frying. Think of a good stew as sort of a “fire and forget” weapon in your arsenal of cooking abilities. (In other words, they’re pretty hard to fuck up).
So give Rickey’s Irish Stew recipe a shot, it’s got everything you need: protein, carbohydrates, vegetables, a plethora of seasonings, and most importantly, two different varieties of booze. It’s perfect for a frostbitten Sunday afternoon. We dunno…. when the Giants are playing the Packers on the frozen tundra of Lambeau Field perhaps? Once you’re done with the stew, don’t forget a loaf of crusty bread to sop up the stew. Forget utensils: you owe it to yourself to savor this dish like an indentured peasant from days of yore. Alright, we know, enough foreplay Rickey, here’s the recipe:
1/4 cup olive oil (not Bertolini’s, the good stuff)
2 pounds stew beef, cut into 1-inch pieces (or lamb, if you’re feeling gamey)
6 large garlic cloves, minced (good for the heart and guaranteed to keep loved ones and vampires away)
6 cups beef stock or canned beef broth
1 cup of Guinness Draught (or more)
1 cup of fine red wine (again, or more)
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
1/4 stick butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped up
2 cups cut peeled carrots
Salt and Pepper
Chopped fresh parsley
Heat the olive oil in a heavy large pot over medium-high heat. Coat the beef in flour and sauté it until it’s brown on all sides. Add the garlic and sauté it for another minute or so. Add the beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir it all together then bring mixture to boil. Reduce the heat to medium-low, then cover it and simmer for 1 hour, stirring occasionally.
Meanwhile in another part of the kitchen, melt the butter in another large pot over medium heat. Add the potatoes, onion and carrots. Sauté the vegetables until they’re golden brown, (about 20 minutes). Set ‘em aside until the beef stew mixture has simmered for one hour.
Once it has, add the vegetables to the beef stew. Put the lid back on and simmer until vegetables and beef are very tender. This could take anywhere from an hour to two hours--just test the meat every now and then for tenderness. Add salt and pepper to your liking, remove the bay leaves, and serve the stew sprinkled with chopped parsley on top.
