Mwahahahahah

Right so I promised to share the stew recipe and I figured what the heck might as well mention the beer bread as well. St Patricks day was as green and alcoholic as ever.
The stew was delicious and the bread was devoured quickly. So here are the recipes:

Irish Stew
Ingredients
1 (3 1/2 to 4 pound) boneless beef chuck-eye roast, pulled apart at seams, trimmed and cut into 1 1/2 inch pieces)
3 tbsp vegetable oil
2 yellow onions, chopped fine
1/3 tsp salt
1 tbsp tomato paste
2 garlic cloves, minced
1/4 c all-purpose flour
3 c chicken stock
1 (12 ounce) bottle Guinness Draught, divided
4 1/2 tsp dark brown sugar
1 tsp minced fresh thyme
1 1/2 pounds potatoes, unpeeled, cut into 1 inch pieces
1 pound carrots, peeled and cut into 1 inch pieces
2 tbsp minced fresh parsley

Method
1. Adjust oven rack to the lower-middle position and preheat to 325 degrees F (approx. 160 Celsius)

2. Season the beef with salt and freshly ground pepper.

3. Heat oil in a Dutch oven over medium-high heat, add the onions and salt, and cook, stirring occasionally, until well browned, 8-10 minutes.

4. Add the tomato paste and garlic and cook for 2 minutes. Stir the flour and cook for an additional 1 minute.

5. Whisk in the chicken stock, 3/4 cup of the Guinness, brown sugar and thyme, scraping up any browned bits on the bottom of the pot. Bring to a simmer and cook until slightly thickened, about 3 minutes. Stir in the beef and return to a simmer.

6. Transfer the pot to the oven and cook, uncovered, for 90 minutes, stirring halfway though cooking.

7. Stir in the potatoes and carrots and continue cooking until the beef and vegetables are tender, about 1 hour, stirring halfway through cooking. Remove the pot from the oven and stir in the remaining 1/2 cup of Guinness and the parsley. Season with salt and pepper to taste and serve.


Beer Bread
Ingredients
3 c Self-Raising Flour
1/2 cup granulated sugar (regular white sugar)
12 ounces of beer (whatever kind you like, personally I use Tui)
2 tbsp melted butter

Method
1. Preheat oven to 170 degrees Celcius

2.In a large bowl add flour, sugar and beer (it's totally ok to take sips from the beer). Stir together until just blended. The mixture will be lumpy.

3.Pour into a greased baking tin, bake for 50 minutes (check on it periodically, mines usually done much quicker)

4. Remove from oven pour melted butter over top and bake for a further 10 minutes.

(Personally I like to eat it with butter and marmite and another bottle of Tui) Below is a picture of the Beer Bread I made just out of the oven

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