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(Or Osso Bucco, if you got it)
The stout’s bitterness makes a bit of sugar welcome in the stew, and together those flavors create a cola-like broth. The cumin isn’t even close to an Irish spice, but I happen to know that it goes well with beer and meat braises.
2 lbs. stew meat or meat on the bone
1 can Guinness or similar stout
1 large onion, chopped
2 large garlic cloves, chopped
2 tablespoons butter
2 large carrots, chopped
2 pieces of celery, chopped
2 large potatoes, cubed 2 tablespoons vinegar
1 tablespoon cumin powder
1 slice of bread, torn to pieces
1 to 2 tablespoon sugar, to taste
2 teaspoons salt
1 teaspoon pepper
More salt and pepper to taste Chopped parsley for garnish
Turn the broiler to high and brown the meat in the center of the oven. Then cook the meat until soft in water with a half can of stout. I used the Instant Pot, which took about 30 minutes, but you can also do it in the slow cooker or braise it in the oven.
In a heavy bottomed soup pan, saute the garlic and onions in butter. When the onions are translucent, add the carrots, celery, potatoes, vinegar, cumin, bread, salt, pepper and sugar. Cook on medium until the bread dissolves and the broth is dark, thick and glistening. Season with extra salt, sugar or even beer, if you think it needs it. Serve dusted with chopped parsley, which looks like shamrocks if you squint your eyes. Wash it down with more stout.