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    Seasonal Recipe

    Recipe for beef stew with champ potato

    Luke Pyenson for The Boston Globe

    Serves 4

    The fifth floor of the Guinness Storehouse in Dublin houses three restaurants — Arthur’s Bar, Gilroy’s, and Brewers’ Dining Hall. This is where small tastings take place throughout the day. Lucky visitors might be met with a cart of mini Guinness chocolate mousse in chocolate cups. Nearby, shelves of recipe cards frame a screen showing an Irish chef preparing beef stew, perhaps the most well-known culinary application of the famous stout. At the Brewers’ Dining Hall, the most casual of the eateries, beef stew is served in a small black crock pot topped with “champ potato” (mashed potatoes with scallions), accompanied by a slice of brown bread, every bit as rich and dark as a slice of chocolate cake.

    STEW

    pounds boneless beef chuck, cut into 1-inch cubes
    Salt and pepper, to taste
    tablespoons vegetable oil
    1parsnip, coarsely chopped
    1carrot, coarsely chopped
    1onion, coarsely chopped
    5sprigs fresh thyme
    2sprigs fresh rosemary
    1cup porter or stout
    3cups beef stock

    1. Sprinkle the meat with salt and pepper. In a large flameproof casserole over medium-high heat, heat the vegetable oil. Add the beef and cook without moving for 5 minutes. Turn and cook the other sides. Remove from the pan.

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    2. Add the parsnip, carrot, onion, thyme, and rosemary to the pan. Cook, stirring often, for
    5 minutes.

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    3. Add the porter or stout, bring to a boil, and return the meat to the pan. Let the mixture bubble steadily for 10 minutes. Add the beef stock, lower the heat to medium-low, and cover the pan. Cook for 1½ hours, or until the meat is very tender when pierced with a fork. Remove and discard the sprigs of herbs.

    POTATOES

    3Yukon Gold or other
    yellow-fleshed potatoes, peeled, cut up, and left in cold water
    Salt and pepper, to taste
    3tablespoons milk, or more if needed
    2tablespoons butter
    3scallions, finely chopped

    1. Drain the potatoes. In a saucepan, combine the potatoes, a generous pinch of salt, and water to cover. Bring to a boil, lower the heat, and simmer for 15 minutes or until the potatoes are tender. Drain and return the potatoes to the pot.

    2. With a potato masher, work the potatoes until smooth, adding the milk a little at a time. Beat in the butter, scallions, and black pepper. Taste for seasoning and add more salt or milk, if you like. Serve the potatoes with the stew. Luke Pyenson. Adapted from Guinness Storehouse