GUINNESS IRISH STEW
Serves 4-6
A different (and easy) twist on an old favorite.
1 |
Small onion, chopped |
1 |
Large carrot, peeled and chopped |
1 |
Tablespoon Kroger olive oil |
1/2 |
Pound Johnsonville Italian sausage, casings removed |
1 |
14-ounce can Kroger beef stock |
1/2 |
Cup Quick Barley |
1 |
12-ounce bottle of Guinness Stout |
1 |
14-ounce can Kroger canned, sliced potatoes, drained |
1/2 |
Cup California Sun-Dried Tomato Spread (9-ounce jars are found in Produce near the tomatoes) |
1 |
Tablespoon (or to taste) Gourmet Garden garlic (equal to about 3 garlic cloves) |
2 |
Tablespoons Gourmet Garden parsley (or to taste) |
|
Salt and pepper, to taste |
As with any recipe, you can increase or decrease ingredients or cook time to suit your own tastes.
- Heat a Dutch oven or large lidded pot over medium heat for 1 minute. Add olive oil and swirl to coat. Add onion and carrot and sauté for 2-3 minutes. Add sausage and continue to cook about 10 minutes, breaking up sausage as it cooks.
- When sausage is cooked, pour off fat, return pan to heat, and add beef broth and barley. Then add remaining ingredients. Cover and simmer 10-12 minutes. Taste and adjust seasonings.
If you like your stew thicker, let it simmer a little longer or whisk together 1 part flour with 2 parts cold water (or broth) in a bowl, stir into the stew, and simmer another 3-5 minutes to thicken. If you like your stew thinner, just add more beef broth.
Serve with crusty bread from the Kroger Bakery and enjoy some Guinness Stout with your stew.
AND WHILE WATCHING MARCH MADNESS, ENJOY
 Kroger Tortilla Chips
with
Club Chef Salsa or Guacamole
|
