Saturday, March 10
Drunken Irish Stew
I LOVE to cook and bake with beer.
If there is a 6 pack of beer or even hard cider I can't help but stealing a bottle or two just to make something yummy for dinner.
What better excuse to cook with some good Irish Ale than St. Patrick's Day?!?!?!
My whopping 1/16th Irish side is starting to show it's green!
I look forward to two things each year on St. Patrick's Day.
One... I buy a six pack of Magners Cider. Holy Cow do I love that stuff but it's a wee bit expensive and I only know of one store in the area that carries it.
Two.... Dinner. I love love love LOVE, Irish cooking. Now I know our American view of Irish meals tends to start and stop at corned beef and cabbage. Every year I like to change it up a bit and do something new.
This year. Lamb Stew.
But better yet.... Lamb Stew with a whole lotta beer in it!
Drunken Irish Stew
2 lbs of Lamb or beef stew meat
2 bottles of your favorite Irish Ale (I used Smithwicks... but you can even do Guinness if you'd like)
6-8 cups of stock (I used beef)
3 large carrots peeled and chopped ( Used rainbow carrots, orange, yellow, and PURPLE!)
2 stalks of celery chopped
1 lb of baby red skin potatoes halved (if they are super tiny leave them whole)
1 large yellow onion diced
2 cloves of minced garlic
1 herb bouquet
1/2 lb of bacon chopped
3/4 a cup of Barley (I had quick cooking)
2 tbs of tomato paste
1 ham hock (optional)
1/2 cup of flour
In a Dutch Oven fry your bacon pieces until crispy.
Remove from pan and lay on a paper towel to cool and drain.
Pat your stew meat dry with paper towels. Then dredge through your flour.
Toss into you Dutch Oven with the left over bacon grease.
Fry meat on medium heat until it has browned and is lightly crisp on the outside.
Remove meat from the pan.
Toss all of your vegetables into the dutch oven, saute in drippings until the onions are starting to caramelize (about 15 minutes).
Add 1 bottle off your ale into the pan, stir with a wooden spoon to get all of the little bits of the bottom of the pan.
Add your meat and bacon back into the dutch oven.
Pour second bottle of ale and 4 cups of your stock into the pan.
Add in ham hock, minced garlic, tomato paste, and herbs.
Bring to a boil.
Reduce heat to medium/low and simmer for 3-4 hours. Stir every half hour or so. You can add the additional stock if it thickens too much while cooking.
About 20 minutes before serving add in your barley.
Remove ham hock and herb bouquet. Serve with freshly snipped herbs on top. (I had a bit of dill and chive).
How Irish are you?
How do you celebrate St. Patrick's Day?