Restaurant Six89 chef de cuisine Bryce Orblom tosses together an assortment of veggies, a hearty portion of lamb meat and a couple bottles of Guinness for a rich, beery take on seasonal stew.
- 1 pound cubed stew beef
- 1 quart low sodium beef broth
- 2 bottles Guinness Stout
- 2 stalks celery, cut into ½-inch pieces
- 2 carrots, peeled and cut into ½-inch pieces
- 2 cups pearl onions, peeled
- 1 cup frozen green peas
- 1 cup flour
- 1 tablespoon dried thyme
- 1 tablespoon vegetable oil
- salt and black pepper
• In a bowl, season the beef with salt and pepper, then toss the meat in the flour. Coat the meat well and shake off any excess.
• Heat 1 tablespoon of vegetable oil in a large cast iron skillet. Once the pan is smoking, add the beef; cook on medium heat until evenly browned. Add the Guinness, bring the mixture to a simmer and cook 1 minute more.
• Add the beef-beer mixture and the pearl onions, celery, carrot, broth and thyme to a crock pot. Cook on low for 8 hours.
• Once the stew is finished, season with salt and pepper to taste and add the green peas. Serve while the peas are warm and bright green.