JACK'S 80th A IRISHMAN WHO LIKES IRISH STEW ENJOY DAN:

IRISH STEW FOR JACK’S 80th BIRTHDAY PARTY by CHEF DAN:
Serves 12 (Flatware cooking pot by Robbie@CookonClay.com)

INGREDIENTS: HAPPY (80th) BIRTHDAY JACK
6 pounds beef stew meat, cut into 1 1/2-cubes
2 cups pearl barley
3 tablespoons olive oil
6 cups beef stock
6 bay leaves
4 onions, chopped and cut into large dice
5 russet potatoes, peeled and cubed
7 carrots, peeled and sliced
1 bottle Guinness stout beer
2 cups red wine
2 tablespoons Worcestershire sauce
1/3-cup all-purpose flour
1 bunch parsley, rosemary and thyme
Kosher salt and freshly ground black pepper

DIRECTIONS: (PRE-HEAT OVEN TO 275 DEGREES)

1. Tie the parsley stems into a bundle adding a few rosemary and thyme stems.
2. In a dry fry pan add barley and brown for a couple of minutes.
3. Heat a Flatware cooking pot and add oil on high-heat.
4. Add the bay leaves, cook for 1 minute.
5. Season the beef cubes.
6. Add the beef and cook, without stirring, until browned on one side using tongs to turn the pieces over.
7. Brown for about 5 minutes until sides nicely browned
8. Add the onions and cook for 4 minutes.
9. Add the stout Guinness and deglaze the pot.
10. Reduce heat to low and add garlic, and flour, stir until smooth.
11. Add stock, wine, potatoes, carrots, barley, Worcestershire sauce and bundled herbs
12. Place pot in the pre-heated oven and cook for 2 hours, or until meat is tender, stirring a couple of times.
ENJOY DAN: BON-APPETITE!!