Beef and Guinness stew. Photo by takaokun

Author Dinah Bucholz developed the recipes for The Unofficial Harry Potter Cookbook.

And while J.K. Rowling, author of the Harry Potter series, never said that  the Weasleys were of Irish anscestry, Bucholz made an executive decision and claimed them for the Emerald Isle. And then proceeded to create a stew fit for that rambunctious clan.

Serves 6 to 8

Ingredients

• 2 tablespoons vegetable oil and more as necessary
• 2 pounds chuck steak, trimmed and cut into 1/2-inch cubes
• 1 onion, chopped
• 2 tablespoons all-purpose flour
• 1 14- ounce can chicken broth
• 1/2 cup Guinness (do not use Extra Stout–may substitute Coca Cola)
• 2 tablespoons tomato paste
• 2 tablespoons light or dark brown sugar
• Juice of 1 lemon
• 1/4 cup chopped prunes
• 1 teaspoon ground sage
• Salt and freshly ground black pepper to taste
• 6 Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
• 2 carrots, peeled and chopped
• 1/4 cup chopped fresh parsley

Preparation

1. Heat the oil in a Dutch oven or wide pot and add the meat in batches, searing on both sides over high heat 4 to 5 minutes until crusty brown and transferring each batch to a large plate. If necessary add another 2 tablespoons oil to the skillet. Add the onion and cook over medium-low heat until softened, scraping up the fond (browned bits) from the bottom of the pot with a wooden spoon.
2. Add the flour to the pot and stir until combined. Pour in the broth and either the Guinness or Coca Cola and cook over medium-high heat until thickened and bubbling. Add the meat back to the pot along with the accumulated juices and the tomato paste, brown sugar, chopped prunes, sage, lemon juice, salt, and pepper. Bring the mixture to a simmer and simmer for 1 1/2 hours.
3. Add the potatoes, carrots, and parsley and continue to simmer for another hour, stirring occasionally and adding more chicken broth or water as necessary to keep the stew from drying out and burning.