• Chef’s notes
• Details
• Ingredients
• Directions

§Chef’s notes

Pickled pearl onions can usually be found at a middle eastern grocery store.

§Details

• ⏲️ Prep time: 30 - 45 minutes
• 🍳 Cook time: 2 hours and 30 minutes
• 🍽️ Servings: 6

§Ingredients

• 2.5 lbs stew meat
• 4 cloves Garlic
• 2 onions
• 6oz Bacon, chopped
• 4 Carrots (cut in 1/2 in pieces)
• 3 celery sticks (cut in 1 in pieces)
• 5 or so small gold potatoes, quartered
• 3ish tbps Flour
• 4 tbsp tomato paste
• 14 oz Guinness Beer
• 3 cups chicken stock
• 1 tsp Thyme
• 2 bay leaves
• Ghee
• Salt and pepper

§Directions

1. Pat dry then salt and pepper the beef. Melt 1/2 tbsp ghee over high med-high heat. Brown the beef on each side well, makes the stew tasty. This takes patience. Do some breath work while you’re at it. :) Add ghee as necessary so browny bits on bottom dont burn. Put meat aside.
2. In same pan, sauté onion and garlic for a few min. Throw in bacon till browned. Put in carrot and celery.
3. Add 3tbsp flour (or a bit more, basically till oil is soaked up) and stir for a minute. Add tomato paste. Stir a couple more minutes.
4. Add thin layer of beer and scrape yummy bits from bottom of pan. Mix everything well. Add rest of beer, broth, and herbs.
5. Carmelize the pickled pearl onion on low med heat with a lil olive oil and stirring occasionally.
6. Simmer covered for 2 hours. Add potatoes. Simmer for a further 30 minutes uncovered to let the sauce reduce a bit. Salt and pepper as you like. Add in some pearl onions. Enjoy.