Irish Death Stew paired with, well, Irish Death

The freezing Ellensburg wind came out to greet us last night after a beautiful, sunny fall. And it reminded us, that while we’ve been running around in flip-flops, pretending it’s still practically summer, we won’t be able to deny the onset of winter for much longer. While winter provides some significant drawbacks for people who prefer to spend most of every day outdoors and requires significantly more effort in the shoe department,, it does offer up one sizable benefit – Irish Death stew.

This recipe came from an Iron Horse pioneer, if you will. Sarah Allen was the second person to regularly serve beer at our tasting room when it first opened. She has since gone on to much more interesting things (okay few things are more interesting than people + beer), but you get the picture. She recently sent this recipe back to us, and because we love putting our beer in our food as much as we love pairing it with food, we just had to try it. We were not disappointed.

It’s a simple recipe to shop for and make:

¾ cup all-purpose flour
2 ½ pounds lean stewing beef (cut into 1 ½ inch cubes)
2 Tablespoons vegetable oil
2 to 3 large potatoes (peeled and cut into bite sized pieces)
2 to 3 carrots (peeled and cut into bite sized pieces)
2 large yellow onions quartered (I used sweet onions…really good)
4 stalks celery (sliced)
3 cloves garlic (minced)
1 to 2 sprigs thyme
2 cups Irish Death
1 teaspoon salt
Chopped fresh parsley for garnish

Place the flour in a resealable plastic bag. Add the beef to the bag, several pieces at a time, and shake to coat completely.
Heat a large sauté pan over medium-high heat and add the oil. In batches if necessary, add the beef and cook, turning, for 8 to 10 minutes until browned on all sides. Using tongs, transfer to paper towels to drain.
Place the beef, potatoes, carrots, onions, thyme, celery and garlic in the slow cooker and pour the beer over top. (If you prefer the vegetables with more texture, let the stew cook for 1 hour before adding the vegetables.) Cover and cook on low for 8 hours, or until the meat is very tender. Season with salt. Remove and discard thyme.

When you sit down with a piping hot dish of this goodness, make sure you have a bottle of two of Irish Death on hand to pair with it. The sweet and roastly malt flavors in the beer round out the hearty meat and vegetable flavors of the stew perfectly. If you’re feeling really crazy, follow it with a scoop of vanilla ice cream with a little Mocha Death poured over the top. If you aren’t feeling that crazy after the stew, you can just curl up in a ball and go to sleep. You’ll want to. At least that’s what Regan did.

We would sign this “Hugs and Kisses”, but Greg already does that in his blog, so,
– Regan and Natalia

P.S.Remember to bring a receipt for these ingredients to the tasting room for $2.00 off a growler fill of Irish Death (as supply permits). Make this for your friends and family and then give us all the credit- actually, give it to Sarah!

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