The longer you cook this comforting winter Irish stew (ideal for St. Patty’s day!), the better it gets. For the biggest, boldest flavors cook it a day ahead and reheat on the stove before serving.
Time: 3 hrs.
- 1 31-42 oz. Campo Grande Coppa
- 1 cup flour
- 1 onion, chopped
- 3 garlic cloves, chopped
- 2 carrots, cut into thin strips
- 3 medium potatoes, peeled and cut into chunks
- 4 Tablespoons extra-virgin olive oil
- 2 cups Guinness beer
- 1 cup beef broth
- 2 bay leaves
- Black pepper
- ¼ cup fresh parsley, chopped
- Trim the Coppa, removing any excess fat. Cut into bite-sized pieces (about the size of a walnut) and season with salt and pepper.
- Place flour in a large bowl and coat the Coppa pieces in flour. Remove the pieces from the flour and set aside.
- Heat olive oil in a large pot and sear the Coppa on all sides, working in batches. Remove from heat and set aside.
- In the same oil, cook the onions for 10-15 minutes and then add the carrots, sautéing for another 5 minutes.
- Add the Coppa back into the pot, along with the Guinness and bay leaf. Season with salt and pepper.
- Let the stew cook and reduce for about 20 minutes to cook off the alcohol and intensify the sweetness of the Guinness.
- Add in enough beef broth to cover the meat. Simmer on the stove for 2 hours, covered, stirring occasionally.
- After 2 hours, add in the potatoes and cook until potatoes are soft, 20-25 minutes.
- Ladle out stew into bowls and garnish with a sprinkle of parsley. ¡Buen provecho!