The Boston Globe ran a story in late 2009 about how the poor economic conditions in Ireland were causing more people to leave their homeland for the hope of better opportunity elsewhere.
While that's not good news for Ireland, it might help Scott Hutcheson with one of his hobbies.
Irish Beef Stew
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
2 lbs beef stew meat
1 large yellow onion, peeled and chopped
2 cloves of garlic, crushed
3 bay leaves
1 teaspoon dried thyme
1 teaspoon dried rosemary
4 tablespoons all-purpose flour
1 cup beef stock
1 cup Guinness Stout
2 cup baby carrots
2 medium peeled, chopped (about 1 inch square) potatoes
2 tablespoons chopped parsley
Preheat the oven to 275 degrees. On the stove, heat a six-quart Dutch oven or oven-proof pot to high heat and add the oil. Dust the stew meat with the kosher salt, black pepper, and garlic powder. Add the meat to the pot and brown on all sides. Reduce heat to medium-high and add the onion and crushed garlic. Cook until onions are clear.
Reduce the heat to low and add the bay leaves, thyme, rosemary, and flour. Stir with a wooden spoon for about a minute. Next, stir in the beef stock and keep stirring until the liquids begin to thicken. Add the carrots and potatoes.
Cover the Dutch oven or pot with a lid and place in oven for 90 minutes. Just before serving, add the chopped parsley.