Celebrate St. Patrick's Day with a bowl of Irish Stew.
A hearty bowl of Irish stew, filled with beef, carrots and potatoes is the perfect main dish for your St. Patrick’s Day celebrations.
Pair it with a piece of Irish soda bread and mug of Guinness beer and it will be as if you’ve been transported to Ireland.
Our friends at Heartland Weekend scored an Irish stew recipe just in time for the holiday.
“This would have been the meal of the day and everybody would have been at work all day long,” Patrick Abbott, owner of Cup ‘n Cork in Cape Girardeau, Mo., said. “They would have come home and the smells they would have encountered when they entered the house would’ve just been overwhelming in a very good way and then they would have been able to sit down and enjoy that.”
Patrick says the Guinness beer, a cup of Cabernet Sauvignon, and a handful of other ingredients make this dish more rich than your normal stew.
“It is a meat and potatoes dish, but it is a little fancier,” Abbott said.
Patrick’s Irish Stew
Prep time: 25 minutes
Cook time: 1 hour, 50 minutes
Serves 4 to 6
1 1/4 pounds well-marbled chuck beef stew meat or lamb shoulder, cut into 1 1/2-inch chunks
3 teaspoons of salt (more to taste)
1/4 cup olive oil
6 large garlic cloves, minced
4 cups beef stock or broth
2 cups water
1 cup of Guinness Extra Stout
1 cup of hearty dry red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped (1 1/2 to 2 cups)
2 cups 1/2-inch pieces peeled carrots (3 to 4 carrots)
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
1. Sprinkle about a teaspoon of salt over the beef pieces. Heat the olive oil in a large (6 to 8
quart) thick-bottomed pot over medium-high heat.
Pat dry the beef with paper towels and, working in batches, add the beef (do not crowd the pan
or the meat will steam and not brown) and cook, without stirring, until well browned on one side,
use tongs to turn the pieces over and brown on another side.
Add garlic to the pot with the beef and sauté 30 seconds or until fragrant.
2. Add stock, water, Guinness, wine, tomato paste, sugar, thyme, Worcestershire and bay
leaves. Stir to combine. Bring mixture to a simmer.Reduce heat to the lowest setting, then cover and cook at a simmer for 1 hour, stirring occasionally.
3.Add the onions, carrots,and the potatoes to the beef stew. Add black pepper and two
teaspoons of salt. Simmer uncovered until vegetables and beef are very tender, about 40
minutes. Discard the bay leaves. Tilt pan and spoon off any excess fat.
4. Transfer the stew to serving bowls. Add more salt and pepper to taste. Sprinkle with parsley and enjoy!
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