A Kitchen Primer

I don’t remember why I saved this recipe, but it does look like a good Irish pub-style beef stew. The Black and Tans were temporary constables recruited into the Royal Irish Constabulary (RIC) as reinforcements to suppress the Irish Republican Army (IRA) during the Irish War of Independence, so McCurdy’s name for the stew is problematical. McCurdy’s was a restaurant in Providence, RI, now out of business.

• 1 Tbsp butter
• 1 lb stew beef, cubed
• 1/2 white onion, roughly chopped
• 2 carrots, roughly chopped
• 4 cloves garlic, chopped
• 1 Tbsp beef base
• 3-4 cups beef broth
• 12 oz Guinness Extra Stout
• 1 tsp coarse ground black pepper
• 1 tsp crushed red pepper
• 1 tsp thyme
• 1 Tbsp sage
• 2 Tbsp romemary
• 1/2 cup peas
• 1/4 cup fresh parsely, chopped
• 1/3 cup fresh basil, chopped
• 10 oz Bass Ale
• 1/4 cup cornstarch dissolved in 1/2 cup water

Melt butter in a stock pot. Add beef & brown well. Set heat to medium. Add garlic, carrots, and onions, stir. Cook 10 to 15 minutes.

Add Guinness, cook 15 more minutes.

Add beef broth, beef base, black and red pepper, rosemary, thyme, and sage. Bring to a low boil.

Let cook until beef is very tender, 2 to 3 hours. Add more broth as needed to keep liquid consistent.

Add peas, parsley, and basil.

Slowly stir in Bass Ale. Bring to a rapid boil.

Stir in cornstarch slurry to thicken.

Serve hot over mashed potatoes.

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