Irish Gold Recipe

Prep and Brown Beef

Pat beef cubes dry with paper towels; season with 1 tsp kosher salt and 1/2 tsp black pepper. Toss beef with 3 tbs flour until lightly coated. Heat 2 tbs vegetable oil and 1 tbs butter in a large heavy-bottomed pot or Dutch oven over medium-high heat. In batches (do not overcrowd), sear beef cubes until well browned on all sides, about 3–4 minutes per batch. Transfer browned beef to a plate and set aside.

Sauté Vegetables

Reduce heat to medium, add the diced onion, carrots, and celery to the pot. Sauté until softened and beginning to color, about 6–8 minutes. Add minced garlic and 1 tbs tomato paste; cook, stirring, for 1–2 minutes until fragrant and tomato paste darkens slightly.

Deglaze and Build Sauce

Pour in 12 oz Irish stout to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon. Allow the beer to simmer and reduce slightly for 2–3 minutes. Stir in 2 cups beef stock, 1 tsp Worcestershire sauce, the reserved browned beef (and any accumulated juices), 3 thyme sprigs, and 1 bay leaf. Bring to a gentle simmer.

Simmer and Add Potatoes

Cover partially and simmer gently over low heat for 1 hour. After 1 hour, add the 1 lb potato chunks. Continue to simmer, covered, another 30–40 minutes, or until beef is tender and potatoes are cooked through. Skim any excess fat from the surface as needed.

Finish Stew

Remove and discard thyme sprigs and bay leaf. Stir in 3 oz frozen peas and 2 tbs chopped parsley; simmer 2–3 minutes until peas are heated through. Taste and adjust seasoning with additional salt and pepper if necessary (about 1/4–1/2 tsp salt more, to taste). Keep warm until ready to serve.

Make Dough

In a medium bowl, whisk together 2 cups flour, 1 tsp instant yeast, 1 tsp sugar, and 1/2 tsp salt. In a separate bowl, combine 1/2 cup plain yogurt, 1/4 cup warm water (about 100–110°F / 38–43°C), and 1 tbs vegetable oil. Add wet ingredients to the dry and stir until a shaggy dough forms. Turn onto a lightly floured surface and knead 5–7 minutes until smooth and elastic. If dough is sticky, add up to 2 tbs more flour.

First Rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until roughly doubled, about 45–60 minutes.

Shape and Cook Naan

Divide dough into 6 equal pieces (makes 6 small naans). Roll each piece into a ball and then roll or stretch into an oval or tear-drop about 1/8-inch thick. Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. If making garlic naan, sprinkle 1 clove minced garlic and some chopped cilantro onto the rolled dough and gently press in. Cook each naan for 1–2 minutes until bubbles form and underside is golden brown, then flip and cook 30–60 seconds more until cooked through and charred in spots. Brush both sides with melted butter as they come off the pan.

Keep Warm

Stack cooked naans and wrap in a clean towel to keep warm and soft while finishing the batch. Serve warm alongside the Irish Gold stew to dip and scoop.