Guinness stew

MAKES 8 GENEROUS SERVINGS

This peasant dish originated in the 19th century and often is called one of the "poor foods" of Ireland. Kinsella insists that the cheaper the cut of meat, the better. Because it's cooked so long, expensive cuts with less fat will actually ruin the dish. When shopping for Guinness, look for the pub draft that's made in Ireland, if possible.

4 tablespoons clarified butter
4 dried bay leaves
3 to 4 pounds stewing beef (chuck roast is best) cut into 1 inch pieces
2 large yellow onions, sliced
2 stalks celery, chopped coarsely
2 large leeks, white part only, washed carefully and sliced
4 tablespoons flour
2 pints Guinness stout
1 pound carrots, peeled and sliced
1 cup pitted prunes, chopped
2 cups parsley leaves, chopped
Kosher salt and pepper
1/2 cup hazelnuts, chopped coarsely

Preheat oven to 325.

In a large frying pan, heat butter over medium heat, add bay leaves. Cover and cook over low heat for one minute, making sure not to burn leaves. Add beef; brown on all sides. Add onions, celery and leeks; gently cook until vegetables are golden. Stir in flour, a little at a time; cook for 4 to 5 minutes, stirring constantly.

Add enough Guinness to cover. Add carrots, prunes, half the parsley, 1 teaspoon salt and 1/2 teaspoon pepper, or to taste. Slowly braise in oven, covered, until meat is tender, two to three hours.

At 45 minutes before stew is finished, add the hazelnuts. Stir occasionally, adding more Guinness, if necessary. Add remaining parsley.

Note: This recipe is best prepared the day before and placed in refrigerator. Just before serving, gently reheat, taste and, if necessary, adjust seasonings.

Nutrition facts per tablespoon: 638 calories, 29 g fat, 10 g saturated fat, 101 mg cholesterol, 43 g carbohydrates, 43 g protein, 157 mg sodium, 6 g fiber

From Finbar Kinsella, executive chef at Lily's restaurant in Louisville, Ky.