Quarter the potatoes, and blanch until just tender.
Brown sausage and bacon.
Saute garlic, onions, potatoes, and mushrooms in butter.
Place the sausages, bacon, and vegetable mixture in large pot.
Add the broth and Guinness stout and bring to a simmer.
Cover and simmer at least 1 hour.
Finish with thyme, salt, pepper, and butter.
Serve as a stew with Irish soda bread or other hearty bread.
For the stew: cut the meat into small pieces, season and dredge with flour
minute. Add beef stock, Guinness, red wine, tomato paste, sugar
br>Cook the bay leaves for a moment and then add
ot and let it boil for 15 minutes, stirring occasionally.
f stock for 20 minutes then add it into the stew when
ie them into a bundle with rosemary,thyme surrounding the star
Heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, salt, and pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef, beer, sliced potatoes, and quartered potatoes. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beef is tender, about 2 hours. Season to taste with salt and pepper before serving.
hem with boiling water; drain. Add potatoes, carrots and turnips to stew
small bowl. Let soak for 10 mins then drain, reserving
Cook onion, apple and sage for 8 mins, or until golden
FOR THE STEW: Cut beef into 1 inch
ver medium heat. Sweat onion for 2-3 mins, until soft
n a large bowl; season with pepper and toss. Cover; chill
eks and onions and saute for about 5 minutes. Add the
nstick Dutch oven or stockpot with the canola oil over
ok chicken, covered, turning periodically,for about 15 minutes or until
dding them to the stew.
For the stew: Melt butter in medium
pop it into boiling water for a few seconds to help
il, and stir pretty consistently for 3 to 4 minutes, until