Thursday is St. Patrick’s Day so early on I wanted to make Irish food this week. We don’t really celebrate St. Patrick’s; however, I see it as a fun way to learn and expand the recipe file, which is what Test Kitchen Tuesday is all about. Even though corned beef and cabbage is a common meal for this holiday, it is not one of our favorites, so I settled on Irish Beef Stew. For those who already have their corned beef purchased, Colcannon (Irish mashed potatoes) is another recipe you might like to try as a side dish (we will be trying this one with sweet potatoes). If you would like to join-in, here’s how.
In the next week or so:
1. Make the recipe (posted below)
2. Leave a comment describing your experience, opinion, adjustments, or suggestions. ♥ If you focus on altering it to economize, choose healthier ingredients or techniques, make it gluten-free/allergy sensitive, embellish for entertaining, or incorporate into batch/once-a-month cooking, please mention that too.
3. Subscribe to comments so you can see what others have done.
4. If you are feeling especially proud of your creation, snap a picture and send it to me at email@example.com so it can be included the post.
Irish Beef Stew
Serves 4 to 6
1/4 cup olive oil
1 1/4 pounds chuck beef stew meat — cut into 1″ pieces (NOT extra-lean)
6 large garlic cloves — minced
6 cups beef stock or canned beef broth
1 cup of Guinness beer
1 cup fine red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons butter — (1/4 stick)
3 pounds russet potatoes — peeled, cut into 1/2″ pieces (about 7 cups)
1 large onion — chopped
2 cups 1/2-inch pieces peeled carrots
2 tablespoons chopped fresh parsley
Salt and Pepper
Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)
4 russet potatoes — (2 to 2 1/2 pounds) peeled and cut into large chunks
5 tablespoons unsalted butter — (with more butter for serving)
3 lightly packed cups of chopped kale — cabbage, chard, etc.
3 green onions — (including the green onion greens) — minced
1 cup milk or cream
Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil. Boil until the potatoes are fork tender (15 to 20 minutes). Drain in a colander.
Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it’s hot, add the greens. Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water. Add the green onions and cook 1 minute more.
Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium. Use a fork or potato masher and mash the potatoes, mixing them up with the greens. Add salt to taste and serve hot, with a knob of butter in the center.