A pub classic complete with Guinness to celebrate the luck o' the Irish.
In this recipe, the particular aromatics I use are yellow onion, carrot, parsnip, and garlic. Some die-hard traditionalists might say that carrots don't belong in a proper Irish stew. That may be, but I'm using them anyway, because they add more flavor to the dish. As for the parsnips, I figured I'd toss them in for their added sweetness, which helps balance the beer's bitterness, just like the chocolate does.
For a final touch, I add a tablespoon each of Asian fish sauce, Worcestershire sauce, and soy sauce. Each delivers its own dose of deep, savory flavor, but rest assured, none of them will leave an obvious impact on the taste of the final stew.The stew is just about ready to go into the oven at this point...but don't forget the beef. In it goes, with its light floury coating. A, made from sprigs of thyme, parsley, and a bay leaf and tied together with kitchen twine, tops it off.
While the stew is in the oven, I quickly sauté the diced aromatics in a little oil until lightly browned, and then set them aside.
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