Today we celebrate the Irish culture with everything green, merriment and hearty food. This St. Patrick's Day we are sharing a good ole Irish stew accompanied by some traditional white Irish soda bread that's sure to get you in the spirit this holiday. Enjoy!
(Photo and recipe courtesy/Mountain Mama Cooks) Ingredients: 1 3-4 lb beef chuck roast, trimmed and cut into 1-inch cubes (Editors note: can substitute chuck roast with any wildgame meat you have on hand) 1/4 cup all-purpose flour 1 tablespoon lawrey's seasoned salt 3 tablespoons vegetable oil 3 carrots, washed and cut into 1/2-inch slices 3 celery stalks, washed and cut into 1/2-inch slices 1 large onion, chopped 10 cloves garlic, roughly chopped 1 1/2 lb yukon gold potatoes, cleaned and cut into 1/2-inch cubes 1 12 oz can tomato paste 1 14 oz bottle Guinness Irish Stout 32 oz beef broth 2 cups frozen peas salt and pepper
Directions: 1. In a large bowl, toss beef with flour and seasoned salt; set aside. 2. In a large stock pot, heat oil over medium high heat. Add beef and cook about 5 minutes, not stirring to often so meat browns on each side. 3. Add carrots, celery, onion, garlic, potatoes, tomato paste, beer and beef broth. Give the stew a good stir and try to scrape up as many of the brown bits of bottom of pan as you can. Bring to a boil; reduce heat to low, cover, and cook 2-3 hours, stirring occasionally. 4. Stir in frozen peas and cook 5 minutes. 5. Season with salt and pepper to taste. 6. You can serve immediately but this stew is best when made a day or two ahead.
Ingredients: ½ teaspoon unsalted butter and 1-2 tablespoons flour for preparing pan 4 cups unbleached all-purpose flour 1 teaspoon baking soda 1 teaspoon kosher salt 1¾ cup buttermilk
Directions: 1. Preheat oven to 425 degrees. 2. Lightly butter and flour a round cake pan. 3. Using a large bowl, combine the flour, soda, salt and buttermilk. Turn out onto a floured surface and lightly knead, just for a minute or two. 4. Shape the dough into a round, flat shape, place in prepared pan and cut a cross into the top of the dough. 5. Cover the pan of dough with another round cake pan. 6. Bake for 30 minutes covered, then remove top pan and bake for an additional 15 minutes. 7. Enjoy warm, toasted or at room temperature with some good Irish butter.
Let us know what Irish inspired recipes you're cooking up for this holiday weekend at @NRABlog or in the comments below!