The Fort Bend Foodie 3/13/13

A tip of the hat to the Irish this week.  Celebrate St. Patty in the most traditional way by serving up good ole’ Irish Stew.   The secret ingredient?  Irish beer of course!  Add a little red wine in the mix along with a few other additions and you have a quite tasty stew.

Irish Stew
2 Tbs. olive oil
1 ½ lbs. beef or lamb stew meat, cut into 1-inch pieces
6 garlic cloves, minced or crushed
1 cup red wine
1 bottle stout Irish beer
5 cups canned beef broth
3 Tbs. tomato paste
1 Tbs. sugar
2 Tbs. worcestersire sauce
1 Tbs. dried thyme
4 bay leaves
2 Tbs. butter
1 lb. ea. Russet and baby red potatoes, cut into ½-inch pieces
4 stalks celery, chopped
2 cups carrots, peeled & cut into ½-inch pieces
1 lg. onion, chopped
1 Tbs. ea. Cornstarch and water

Salt & pepper to taste large, heavy pot, brown stew meat in the olive oil.  Add the garlic and cook 1 minute.  Then add the next 8 ingredients.  Bring mixture to a boil.  Reduce heat to low, cover, and simmer for one hour, stirring occasionally    Meanwhile, in another large pot, melt the butter and add the vegetables.  Sautee until golden.

When stew has simmered for 1 hour, add vegetables and simmer uncovered another 45 minutes or until vegetables and beef are tender.

Mix cornstarch with cold water and gradually add to stew.  Cook and stir until thickened.  Remove the bay leaves and any fat from the top.  Salt and pepper to taste.

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