And amidst all the many visits with the many Irish cousins from one end of the country to the other, at some point we visited Blarney Castle, where I of course needed to kiss the Blarney Stone. (Yes, those of you who know me personally – it all makes sense to you now, right?) Kissing the Blarney stone is a little more complicated than you might think. It involves lying on your back with your head hanging upside down inside a kind of high opening which is is sheer drop down to the ground, your legs being held by a guy whose job it is to hold folks’ legs so they don’t plummet down to earth. You need to be MOTIVATED. Or twelve years old, one or the other.
Although I seem pretty happy about the whole thing, I have to say. This trip also coincided with my twelve year old need to keep scrapbooks of everything I did in life, and this particular scrapbook includes not only various pictures of the trip, but pretty much every scrap of paper I collected along the way. Including the program for the movie that was showing on our TWA flight…
Joe Don Baker, where are you now? I also kept the menu for one of the flights, and from my neat check mark I’m guessing I had the Grilled Filet Steak Thomond.
Which I’m guessing is a reference to the Earl of Thomond restaurant in County Clare, which I only know because I just Googled “Thomond Steak” and that’s what I got. I promise I am now getting to the point, which is that like Grilled Filet Steak Thomond, this Guinness beef stew is a warm and wonderful concoction of beef, vegetables and a lovely sauce. You do need to hunt down some of this.
You’re going to start this stew on the stovetop just to get things simmering away, but the real cooking is going to happen in a low-temperature oven, so I highly recommend using a Dutch oven if you have one so you only have one pot to wash at the end of all this deliciousness. The oven will concentrate all the beer and broth and other wonderful ingredients down to a flavorful perfect sauce, and although there are potatoes in this dish, if you need some bread on the side to make sure you get every scrumptious drop, I totally understand.
I’ll be back on St. Patrick’s Day with my all-time favorite Irish recipe ever. Ever! Until then, enjoy this stew, and may the road rise to meet you.
Recipe lightly adapted from Cooks Illustrated