March 17th is right around the corner! Time to celebrate everything Irish!
I love that this is a holiday that it seems everyone enjoys. You don’t have to be Irish, or even married into an Irish family in order to partake in the festivities from the parades to the stout beers.
My mother, although not Irish, always made the traditional Corned Beef and Cabbage dinner every St. Patrick’s Day. I always looked forward to that night! But as I’ve gotten older, I’ve met so many people who just don’t appreciate that meal. And so, I thought I’d put together another Irish favorite of mine to share… Irish Beef Stew. What makes it Irish, you might ask? I truly don’t know. But I will tell you this… my husbands family is Irish, my best friend while growing up is Irish and a slew of other people with whom I am close with all claim this is the true Irish Beef Stew. Who am I to argue? I don’t ask questions, I just enjoy it! The rich, smooth gravy; the tenderness of the beef; the bountiful vegetables all come together and just melt in your mouth! Absolutely delicious! It’s the perfect cold, rainy night (that is typical of March for my northern friends) dinner. Talk about comfort food! And if you get a chance, check out my Irish Soda Bread Scones Recipe (on Pinterest)… they’re the perfect accompaniment to this meal!
It’s important to sear the beef first. You don’t want it cooked “through” – just browned.
For this batch, I didn’t add potatoes. Instead I made a beautiful Irish Potato Pie to serve as the side dish. If you feel you don’t have time to make both recipes, you can add 2 large diced potatoes when you add the broth in this dish.
If you’re anything like me, you won’t just make this stew on St. Patrick’s Day… you’ll want to make it all winter long! Yes, it’s that good! Try it and tell me what you think!
IRISH BEEF STEW
4 TBS olive oil
3 pounds Beef Chuck – cut into stew size pieces
Salt & Pepper
5 Carrots – diced (or 1 small bag of baby carrots)
5 Celery stalks – diced
1 Yellow Onion – diced
2 TBS Tomato Paste
1 1/2 Cups Robust Red Wine
1 Quart Beef Stock
1 TBS dried Thyme
4 TBS Butter
1/2 Cup Flour
Heat 2 TBS oil in large pot. Add Beef and Salt & Pepper. Sear until all sides of beef cubes are browned. Remove the beef from pan. Add 2 more TBS oil and the vegetables. Stir and cook on medium heat for about 5 minutes. Move the vegetables to one side of the pan, add the tomato paste and cook for about 1 full minute. Stir vegetables into the paste. Add the wine and stock. Simmer for 5 minutes. Add the beef back into the pot and sprinkle with thyme. Bring to a low boil, reduce heat to simmer and keep covered for 2 hours. (No need to lift the cover and stir). When the stew is done, keep it on a low flame and make the Roux in a small saucepan: melt the butter and whisk the flour in – making a thin paste. Add the roux into the stew and stir constantly until well incorporated and fully thickened. Remove from heat and keep uncovered for 5 minutes. Serve with chopped Chives or Parsley sprinkled on top.