My post from Tuesday about Chef William Mueller's Guinness ice cream just wasn't enough Guinness for the week, I don't think. Now I've got a recipe for a Guinness-based Irish Stew that will be served at Primo Grill and Crown Bar for St. Patrick's Day events Tuesday at both venues.
At Crown and Primo, both owned by Charlie McManus, a beef and potato stew powered by Guinness will be featured on the menu -- his mother's recipe. Click "read more" to learn how to make it at home.
At Crown, which McManus says was inspired by the Crown Bar in his hometown of Belfast, McManus will serve shepherd's pie, oysters on the half shell, pints of Guinness and a selection of top-shelf whiskey, including Powers, Jameson and Redbreast 12. At his restaurant Primo, McManus will serve Guinness braised lamb shanks, his mother's Irish stew, and more.
Primo Grill: 601 S. Pine St., Tacoma; 253-383-7000
Crown Bar: 2705 6th Ave., Tacoma; 253-272-4177
Know of any other restaurants hosting St. Patrick's Day events? Please comment here, or e-mail me at email@example.com. Send recipes, too, I'll post them if I get them.
Katleen McManus' Irish Stew
Yield: A hearty St. Patrick's Day dinner for 4
3 tablespoons canola oil
1 1/4 pounds stewing beef
2 1/2 pounds peeled russet potatoes, cut in 3/4inch cubes
1 large yellow onion, peeled and roughly chopped
2 large carrots, peeled and roughly chopped
1 bottle Guinness
2 bay leaves
4 tablespoons chopped parsley
Salt and pepper to taste
Heat a heavy bottomed sauce pot over medium high heat. Add the oil and then the stewing beef, searing the beef on all sides, about 5 minutes. Add the potatoes, onions and carrots, stirring to combine. Pour the Guinness into the stew and bring to a boil. If the Guinness does not cover the stew then add water to just cover. Season with salt and pepper and cook over medium low heat, 45 minutes to one hour until the beef is tender. Check the seasoning, stir in the parsley and serve with a pint of Guinness on the side. Slainte!
Source: Charlie McManus, Primo Grill and Crown Bar