Saint Patrick’s Day is tomorrow. Why not celebrate with some hearty and heart warming dishes this weekend?
This classic beef stew is delicious and freezes beautifully. You could also use cubes of lamb instead of the beef, or a combination.
The braised cabbage is a bit of a different way to serve cabbage — the wine and butter elevates cabbage to a new level. Irish soda bread would go perfectly with the stew and the mocha shake rounds out your Irish dinner on a sweet note. Enjoy!
Beef and Guinness stew
2 pounds beef stew meat, cut into bite sized pieces
3 tablespoons oil, divided
3 tablespoons flour
1 teaspoon salt
½ teaspoon pepper
2 cups onion, minced
2 cloves garlic, minced
3 tablespoons tomato paste
2 cups Guinness beer
5 cups water
3 cups carrots, chopped
1 russet potato, peeled and cubed
3 sprigs thyme, tied into a bundle with twine
2 bay leaves
½ cup parsley, chopped
1 tablespoon butter
Whisk together the flour, salt and pepper. Toss the flour mixture with the beef cubes. In an oven proof Dutch oven, heat half of the oil over medium-high heat and add half the beef cubes. Cook on all sides until the beef is golden brown.
With a slotted spoon, remove the beef to a plate. Add the remaining oil and cook the second half of the beef. Remove with a slotted spoon.
Add the onion and cook until onions are soft, eight minutes or so. Add the garlic and cook another minute. Add the tomato paste and cook a few minutes. Add the Guinness and bring to a boil. Reduce heat and add the seared beef cubes, water, carrots, potato, thyme sprigs and bay leaves. Bring to a boil and cover.
Cover pot and put in a preheated 300-degree oven and cook until beef is falling apart tender, about three hours. Stir in parsley and butter before serving.
Irish soda bread
4 cups flour
1 ½ teaspoon baking soda
1 teaspoon salt
1 to 1 ½ cups buttermilk
1 teaspoon butter
Combine flour, baking soda and salt. Slowly stir in 1 cup of the buttermilk. If too dry, add remaining buttermilk a little bit at a time. Gather dough into a ball. Pat into an 8-inch slightly flattened round loaf. Make an “X” on the top of the loaf. Brush a baking sheet with the melted butter. Place loaf on top and bake in a preheated 425-degree oven for about 45 minutes, until golden.
1 head green cabbage, cored and shredded
1 cup white wine
2 bay leaves
1 ½ teaspoon salt
1/2 teaspoon pepper
8 tablespoons butter, cut into pieces
Preheat the oven to 450 degrees. Pour wine into a large oven- safe pot along with the bay leaves. Bring to a boil and then reduce heat to a simmer until reduced by half, about 10 minutes.
Add shredded cabbage, salt and pepper. Cover and bake for 30 minutes, stirring halfway through. Add butter and stir until melted.
Add more salt and pepper if needed.
Irish mocha shake
12 frozen coffee cubes
3 scoops coffee ice cream
3 tablespoons chocolate syrup
1/4 cup Bailey’s Irish Cream
1/2 cup half and half (or whole milk)
Combine everything in a blender.