This beef stew develops plenty of deep, savory flavors from first searing the beef chunks, then pulling them out of the pot and sautéing bacon in the drippings. Onions are cooked down in the bacon fat, then simmered with Guinness before the meat is added back in with some carrots and cooked until tender. Serve the stew with steamed potatoes for a hearty meal.
Game plan: You’ll need to make the Bouquet Garni before you begin.
This dish was featured as part of our St. Patrick’s Day Recipes slideshow.
Beverage pairing: Mount St. Helena Cabernet Sauvignon, Napa. Beef and Cabernet: It just works. But even with a braise that includes a dark, toasty stout, you don’t want a syrupy, heavy wine; you want something with verve and acidity to enliven the palate. This inexpensive Napa red does the trick, trading in oakiness and jamminess for fresh, bright cassis and spice.
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