Since we're coming up on St Pat's

S Ebels

This is worth fixin'

Ingredients: 1/4 cup olive oil, (I know, I know Irish don't grow no flippin' olives) 2 pounds of stew beef in 1" cubes, 1/3 cup flour, 4 cloves of garlic, minced, 4 stalks of celery, chopped, 1 medium yellow onion, chopped, 4 carrots, chunked, 1 BOTTLE OF GUINNESS 12oz,(most important ingredient) 2 tablespoons tomoto paste, 3 pounds russet potatoes, peeled and cut in 1" chunks, 1 Cup red wine, 1 Tablespoon of Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon of dried rosemary, 1Tablespoon of dried parsley, 2 bay leaves, 40 ounces of beef broth, Salt and fresh ground pepper to taste.


Season meat with S&P. In a large pot, heat the oil and use it to brown the meat on all sides, Medium heat. Add the celery, onion, and carrots to the pot, then sprinkle the flour over everything. Toss to coat and cook for 4-5 minutes. ADD THE GUINNESS (yeehaa!!) and cook until the liquid is reduced to a glaze. Now add the tomato paste, thyme, rosemary, bayleaves, potatoes, wine and beef broth. Cook over a medium heat until stew comes to a boil, then turn down to a simmer and let it cook until the smell drives you crazy, or the meat is tender, (2-3 hours)
Add salt and pepper to taste.

This is best served with some good Irish soda bread and the rest of the 6 of Guinness. (or however many you bought) Makes about 8 servings for normal people, about 4 for hungry pipefitters.


There, I've come out of the closet, I really do like to cook.

Enjoy

Happy St Pat's to all of you with green blood

Darin Cook_2

Sounds Good Steve

Here is my favorite part of St Pattys day.



Darin

Kevin O. Pulver

My Mom is full-blood Irish Catholic

We've never ate a lot of beef stew, but she cooks a mean corned beef and cabbage! Take it easy on the green beer fellas; somehow it looks much worse coming back up. As ME says, "Don't ask me how I know." (It was a long time ago)
Kevin