The Best Guinness Beef Stew and Boxty

Ingredients

• 1 (8 oz.) Yukon gold potato, peeled, cubed
• 1 (4 oz.) Yukon gold potato, peeled, grated and squeezed dry in paper towels or clean kitchen towel to remove excess liquid
• 3/4 cup all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 1/4 pounds beef for stew (cut into bite-size pieces)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 3 tablespoons all purpose flour (divided)
• 2 tablespoons vegetable oil
• 2 sweet onions (chopped)
• 1 1/2 cups carrots (bite-size)
• 1 tablespoon tomato paste
• 2 cloves garlic (minced)
• 1 (14 oz.) can chicken broth
• 1 1/2 cups Guinness beer (room temperature)
• 1/2 tablespoon dark brown sugar
• 1/4 cup chopped flat leaf parsley (or other fresh herbs)
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried

Instructions

1. 1

   --- Boxty ---

2. 2

   Heat oven 200F.

3. 3

   Cooked cube potatoes in salted boiling water until tender. Drain potatoes and mash. Mix mashed potato with raw grated potatoes, flour, baking soda, salt and buttermilk; blend well. This will make a thick, spoonable batter.

4. 4

   On a medium hot greased large skillet, pour ⅓ cup of potato mixture into center of skillet spreading with the back of the spoon to form a 6-inch pancake.

5. 5

   Cook about 3 to 4 minutes or until edges are dry and pancake is golden brown. Flip and cook other side.

6. 6

   Transfer pancake to baking sheet and keep warm in oven.

7. 7

   Repeat with remaining batter, greasing skillet between pancakes.

8. 8

   To assemble, place one pancake on serving plate. Spoon ½ cup of stew down center of pancake; fold over.

9. 9

   --- Guinness Beef Stew ---

10. 10

    Season beef with salt and pepper; toss with 1 tablespoon of flour. Heat 1 tablespoon of oil in oven-safe Dutch oven over medium-high heat. Brown half the beef; transfer to plate. Add remaining beef; brown and transfer to plate. Add remaining oil to Dutch oven.

11. 11

    Add onions and carrots; cook, stirring occasionally, for 6 to 8 minutes or until onions are golden brown.

12. 12

    Add tomato paste, garlic and remaining flour; cook for 2 minutes.

13. 13

    Add chicken broth and Guinness, stirring to scrape up any browned bits.

14. 14

    Stir in sugar, half the parsley and all the thyme; bring to a boil.

15. 15

    Transfer, uncovered, Dutch oven to 325F. oven. Bake 60 minutes or until beef is tender, stirring after 30 minutes. Stir in remaining parsley.