St. John’s Stout Stew (Newfoundland)

canadian-newfoundland-stjohnsstoutstew The perfect St. Patrick’s Day meal with local root vegetables and a gravy enriched with Yellowbelly Brewery’s St. John’s Irish Stout.

4 lbs beef roast, cut in 1½” cubes, blade roast is good
24 oz Yellowbelly St. John’s Stout Beer, Guinness makes a fine substitute
8 cups beef stock, If not using homemade, choose a good quality brand, low sodium stock
8 slices bacon, cooked, crisp, crumbled
1 cup orange juice, freshly juiced
1 whole nutmeg, freshly grated
2 tsp. black pepper, freshly cracked
3 sprigs fresh rosemary, chopped
4 Tbsp. fresh thyme
½ tsp. ground cloves
6 cloves garlic, chopped
2 small red onions, minced
2 lbs carrots, cut in coins or sticks
1 lb parsnip, cut in large chunks
1 lb turnip, cut in large chunks
1 lb pearl onions
2 lbs fingerling, baby yellow or red potatoes
2-3 cups button mushrooms

Season the beef with salt and pepper then dredge the cubes in plain flour before browning them in some 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. I often use a large enamel covered turkey roaster. 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 a 325°F (165°C/140°C fan, Gas Mark 3) oven for about 2 hours.

Meanwhile peel, wash and chop the carrots, parsnip, turnip and pearl onions.

Toss the vegetables in a little olive oil, pepper and sea salt. Place them on a cookie sheet and roast in a 425°F (220°C/200°C fan, Gas Mark 7) oven for about 20-30 minutes.

Add the roasted vegetables to the slow cooked beef along with the uncooked potatoes.

Return to the oven for about another 30-40 minutes or until the potatoes are fork tender. In the last 10 minutes of cooking time add the mushrooms.

Serve with Irish Soda Bread.

Makes 10.

Cook’s Notes: Please note that this recipe is intended to make a very large batch of stew suitable for up to a dozen people. You may have to cook it in 2 smaller covered roasting pans or if, you prefer, the recipe is easily halved.