Happy St. Patrick’s Day! What started as a religious holiday in Ireland, turned into a show of unity and strength for persecuted Irish-American immigrants in the US before becoming the current popular celebration of Irish-American heritage all over the world. The celebration consists of parades, wearing of the green, eating green colored foods and drinking Irish beer & whiskey.
It all started with Saint Patrick, a Roman, born in Great Britain in the 5th century. As a teenager, he was captured & enslaved by Irish marauders. He was forced to work as a sheep herder in Ireland for 6 years, until he escaped & returned home to Britain. While enslaved, Patrick had relied on his faith for comfort. That turn to faith led Patrick to study for the priesthood once home, where he was eventually ordained as a bishop. Patrick returned to Ireland where he preached the Gospel, built churches and converted thousands of Irish to Christianity. Saint Patrick became immortalized as Ireland’s patron saint after his death on March 17th, 461 AD.
Eric & I are celebrating our Irish heritage on this day by the wearing of the green, drinking Guinness (Eric), Irish Whiskey (me) & making this classic Irish dish!
Guinness Stew
Guinness Stew (adapted from Classic Irish by Matthew Drennan) Time required: about 2 hours
Ingredients:
- 1 1/2 pounds beef stew meat
- 1 tablespoon olive oil
- 2 tablespoons butter
- 10 ounces pearl onions
- 12 ounces Guinness Draught
- 1 1/4 cups beef stock
- 3 sprigs of fresh parsley
- 1 1/2 teaspoons dried thyme
- 1 bay leaf
- 1 1/2 pounds red potatoes, cut into thick slices
- 8 ounces mushrooms, sliced
- 1 tablespoon flour
- 1 teaspoon Dijon mustard
- salt & pepper to taste
- fresh thyme or parsley for garnish
Place the onions in a bowl and cover them with boiling water. Allow them to soak for 5 minutes, then drain the water and cover the onions with cold water for 2 minutes.
A boiling water bath will loosen the skins on the onions.
Drain the water, cut the root end off, then squeeze the onions from the top until they pop out of their skins. Discard the skins & set the onions aside.
Cut off the root end of the onions then squeeze the skin off.
Trim any excess fat from the beef. Season the meat with salt & pepper. Heat the oil and 1 tablespoon of the butter in a large heavy skillet pan over medium heat. Brown the meat on all sides. Remove the meat from the pan and set it aside.
Brown the stew meat.
Add the pearl onions to the pan and brown them for 3-4 minutes.
Brown the pearl onions.
Return the meat to the pan, then add the Guinness & stock to the pan. Add the parsley, thyme & bay leaf then layer the potato slices on top of the meat. Cover the pan with a tight fitting lid and simmer the stew over medium low heat for 1 hour.
Layer the potatoes over the meat.
Add the mushrooms to the pan and simmer for another 30 minutes.
Add in the mushrooms.
Remove the meat & veggies from the pan with a slotted spoon, leaving the liquid in the pan. In a small frying pan, melt the remaining tablespoon of butter. Add the flour to the butter, mixing it thoroughly to make a roux.
Make a roux to thicken the sauce.
Whisk the roux into the pan of cooking liquid, then stir in the mustard. Cook the sauce for 2-3 minutes, until it is thickened.
Stir the roux & the mustard into the sauce.
Season the sauce with salt & pepper, then pour it over the meat & veggies. Garnish with parsley or thyme.
A classic Irish dish!
May the luck of the Irish always be with you! ~Linda
Guinness Stew (adapted from Classic Irish by Matthew Drennan) Time required: about 2 hours
Ingredients:
- 1 1/2 pounds beef stew meat
- 1 tablespoon olive oil
- 2 tablespoons butter
- 10 ounces pearl onions
- 12 ounces Guinness Draught
- 1 1/4 cups beef stock
- 3 sprigs of fresh parsley
- 1 1/2 teaspoons dried thyme
- 1 bay leaf
- 1 1/2 pounds red potatoes, cut into thick slices
- 8 ounces mushrooms, sliced
- 1 tablespoon flour
- 1 teaspoon Dijon mustard
- salt & pepper to taste
- fresh thyme or parsley for garnish
Place the onions in a bowl and cover them with boiling water. Allow them to soak for 5 minutes, then drain the water and cover the onions with cold water for 2 minutes. Drain the water, cut the root end off, then squeeze the onions from the top until they pop out of their skins. Discard the skins & set the onions aside.
Trim any excess fat from the beef. Season the meat with salt & pepper. Heat the oil and 1 tablespoon of the butter in a large heavy skillet pan over medium heat. Brown the meat on all sides. Remove the meat from the pan and set it aside.
Add the pearl onions to the pan and brown them for 3-4 minutes.
Return the meat to the pan, then add the Guinness & stock to the pan. Add the parsley, thyme & bay leaf then layer the potato slices on top of the meat. Cover the pan with a tight fitting lid and simmer over medium low heat for 1 hour.
Add the mushrooms to the pan and simmer for another 30 minutes. Remove the meat & veggies from the pan with a slotted spoon, leaving the liquid in the pan. In a small frying pan, melt the remaining tablespoon of butter. Add the flour to the butter, mixing it thoroughly to make a roux. Whisk the roux into the pan of cooking liquid, then stir in the mustard. Cook the sauce for 2-3 minutes, until it is thickened. Season the sauce with salt & pepper, then pour it over the meat & veggies. Garnish with parsley or thyme.