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Recipe: Irish Brisket Stew With Guinness Stout, Cabbage and Potatoes

Serves 8 to 10

2 tablespoons olive oil

2 pounds beef brisket or beef stew meat, cut into ½-inch cubes

4 cloves chopped garlic

1 large onion, chopped

6 carrots, cut into thick slices or chunky dice

½ bunch celery (about 5-6 ribs), sliced thin

½ head cabbage, roughly chopped (may use a bag of pre-shredded cabbage)

3 (12-ounce bottles) Guinness Stout Beer

2 quarts vegetable stock (preferably homemade; or use a good quality, low-sodium, store-bought stock)

6 medium Yukon Gold potatoes, cut into large cubes (about 2 inches)

½ teaspoon kosher salt, plus more to taste

½ teaspoon coarsely ground black pepper, plus more to taste

¾ cup chopped fresh dill weed, plus more for garnish

Heat olive oil in a large stockpot over medium-high heat. Add meat and brown on all sides, about 5 to 7 minutes. Add garlic and onion, and saute for about 5 minutes. Add carrots, celery and cabbage, and saute for another 10 minutes, stirring constantly. (You want this mixture to caramelize just a bit.) Add beer and stir to deglaze the pan. Continue to cook and reduce liquid by about half, about 30 minutes. Add vegetable stock, potatoes, salt and pepper. Stir. Raise heat to high and bring to a boil. Turn heat down to low, cover and simmer for at least 2 hours, stirring occasionally. Before serving, taste and adjust seasonings. Stir in chopped dill weed. Ladle into large bowls and serve, adding more dill if desired.

MetroFresh’s Mitchell Anderson and executive chef Bryan Kraatz

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