St. John’s Stout Stew

4-pounds beef roast, cut in 1-½ inch cubes
All-purpose flour
Canola oil
24-ounces Yellowbelly St. John’s Stout Beer or Guinness if Yellowbelly not available in your market
8 cups good quality brand beef stock
8 slices bacon, crisply cooked and crumbled
1 cup orange juice
1 whole nutmeg, grated
2 tsp. cracked black pepper
3 sprigs fresh rosemary, chopped
4 tbsp. fresh thyme
½ tsp. ground cloves
6 cloves garlic, chopped
2 small red onions, minced
2-pounds carrots, cut in coins or sticks
1-pound parsnip, cut in large chunks
1-pound turnip, cut in large chunks
1-pound pearl onions
2-pounds of fingerling, baby yellow or red potatoes
2 to 3 cups button mushrooms
Irish soda bread, see notes, optional

Pre-heat oven to 325°F.
Season the beef with salt and pepper; dredge the cubes in all-purpose flour before browning in canola oil in a large frying pan.
Work in small batches so as not to crowd the pan; this will make browning the beef easier.
Transfer the cooked beef to a very large covered roasting pan or large Dutch oven.
To the roasting pan, add the beer, beef stock, bacon, orange juice, nutmeg, pepper, rosemary, thyme, cloves, garlic and onions.
Place the covered roaster or large Dutch oven in the pre-heated oven for about 2 hours.
Meanwhile peel, wash and chop the carrots, parsnip, turnip and pearl onions.
Place in a large bowl and toss the vegetables in a little olive oil, pepper and sea salt.
Place vegetables on a cookie sheet and roast in a 425°F pre-heated oven for about 20 to 30 minutes.
Remove roast from the oven, add the roasted vegetables to the slow cooked beef, along with the uncooked potatoes; return to the oven for about another 30 to 40 minutes or until the potatoes are fork tender.
In the last 10 minutes of cooking time, add the mushrooms.
Remove from the oven and serve with Irish Soda Bread, optional.

See our recipe for Bob's Favorite Irish Soda Bread on our website at: