Doolin Stew

Yesterday when the snow was still falling hard and swift, I warmed up the house by making a large pot of Irish Stout Beef Stew.  Although I frequently make soups, I have always shied away from stew for fear it could never compete with the bowl I ate in Doolin, County Clare, Ireland the night after hiking the Burren to The Cliffs of Moher.  However, each time the chill sets into my bones the way it did on that evening of my memory, I get inspired.  And I just happened to be in luck yesterday, as I had all the ingredients I needed. 

IRISH STOUT BEEF STEW (A.K.A DOOLIN STEW) RECIPE:

Heat olive oil and butter in pot on stove.

Open Fridge. Find stewy items (i.e. meat, potatoes, carrots, onions, peas, fresh garlic cloves).

Chop items. Toss items into pot.

Add beef stock. Let simmer.

Open spice cabinet.  Open random jars. Sprinkle contents into pot.

Pour in ¼ bottle of homemade Chardonnay.

Add ¾ can of Murphy’s Irish Stout (or any kind of stout that makes your eyes light up and your stomach say “Howdy”)

Let simmer.

Serve with doorstop-sized chunks of bread and stout (milk for the lightweights).

 

 

Suggested post-meal instructions:  ask your significant other to do the dishes while you crawl to the nearest couch or bed and nap off your food-induced coma.