This recipe was created for the Hibernian Irish Pub & Restaurant in Cary, NC by Corey Millett. I have adapted it by using a roast chicken, so I eat some one night, and make the remainder into the stew. The roast chicken taste is yummy, and I think adds quite a bit. Then, of course, all the herbs I use are fresh, time of year permitting. This recipe is very nourishing and smells amazing while it is cooking, due to the richness of the stout, the Worcheshire sauce and the fresh herbs. Sliente!
2 tablespoons vegetable oil
5 stalks celery, coarsely chopped
3 carrots, coarsely chopped
1 huge onion, coarsely chopped
1 tablespoon coarse kosher salt
1 1/2 teaspoons cracked black pepper
4 garlic cloves
1 1/2teaspoons (fresh, if possible) rosemary
1 1/2 teaspoon thyme (fresh, if possible)
2 bottles stout
6 cups chicken stock
3 large potatoes (chopped into 1/2″ cubes)
2 pounds cooked chicken (roast chicken tastes great)
1/4 cup Worcestershire sauce
1/4 cup chopped fresh parsley
1/2 pound button mushrooms, quartered
Heat oil in stockpot. Add celery, carrots, onions, 2 tablespoons salt, and 1 tablespoons black pepper. Sweat vegetables for 10 minutes. Add garlic, rosemary and thyme. Saute 1-2 minutes.
Add stout. Cook 10 minutes. Add chicken stock and bring to a boil. Add potato, reduce heat and simmer about 20 minutes. Stir in chicken and simmer for 10 minutes. Remove pot from stove and stir in mushrooms. Add in parsley.