Name: Guinness Beef Stew and Irish Brown Soda Bread
Prep time: 45 min
Total time: 45 min
Yield: 1 (5 quart) pot of stew and 1 (9 by 5-inch) loaf of bread, about 8 servings
Ingredients: 1½ tablespoons olive oil; 2 lbs stew beef, trimmed of fat and cut into 1-inch cubes (I like to use sirloin); ½ small head cabbage (I use Savoy), sliced into thin shreds; 2 large white onions, chopped; 1¾ cups (415 ml) Guinness Stout; 6 cups low-sodium beef stock; 2 bay leaves; 1 teaspoon ground marjoram; 1 teaspoon salt; ½ teaspoon black pepper; 4 medium carrots, peeled and sliced; 4 medium parsnips, peeled and sliced; 4 medium stalks celery (leafy tops included), chopped; 1 starchy potato (such as Russet), washed and diced (not peeled); 1 tablespoon unsalted butter, at room temperature; 1½ tablespoons all-purpose flour; Fresh minced parsley, for garnish (optional); 3 cups whole wheat flour; 1 cup all-purpose flour; ¼ cup wheat or oat bran; 2 teaspoons baking soda; 1½ teaspoons fine salt; 1 large egg, lightly beaten; 4 tablespoons unsalted butter, melted and cooled slightly (plus more to grease the pan); 2 tablespoons honey; 2 cups buttermilk