This stew does not have the same long heritage as Irish stew, but it’s nonetheless one of the most popular stews in Ireland today and a good choice for St. Patrick’s Day. An alternate is boiled ham with parsley sauce. The Irish-American corned beef and cabbage is rare in Ireland itself.

Ingredients

• 3 tablespoons flour
• ½ teaspoon dried thyme
• freshly ground black pepper
• 3-4 tablespoons vegetable oil
• 1½ pounds stew beef, cut into cubes
• 2 onions, chopped
• 1 pound carrots (about 5), scraped and cut into 1-inch pieces
• 1 cup rutabaga in 1-inch pieces
• 1 16-ounce bottle Guinness or other Irish stout (or use a 12-ounce bottle plus ½ cup broth or water)
• 1-2 tablespoons brown sugar
• salt to taste
• 1 bay leaf

Instructions

On a plate or in a paper bag, mix together the flour, thyme, and black pepper. Toss the beef cubes in this. Heat 2 tablespoons of oil in a stew pan. Add the beef cubes a few at a time and cook until they are browned on all sides, adding another tablespoon of oil if necessary. Remove from the pan. Add the rest of the oil if needed and sauté the onion over gentle heat until softened. Stir in the carrots and rutabaga, then the reserved beef and any remaining flour mixture. Add the Guinness, a tablespoon of brown sugar, a little salt, and the bay leaf.

Cover the pan and simmer gently on the stove or in a 350°F oven for an hour, stirring from time to time. Taste for flavor. Add the rest of the brown sugar if the gravy seems too bitter. Also add more salt and pepper to taste. Continue cooking until tender: 15-45 minutes. Serve immediately with baked or mashed potatoes, or leave until next day. Serves 5-6.