Monday, March 17, 2008

Traditional Irish Stew

I love Irish stew, but hardly ever eat in on St. Patrick's Day because it's usually too warm in Phoenix by mid-March. Well this year, I was eating Irish stew, come hell, high water, or 85 degree temps. Luckily, we had a cool front and it was only 63 here today. Happy St. Patrick's Day, everybody!

Traditional Irish Stew the Bailey
adapted from Gourmet Magazine

3 lbs. beef stew meat, cut into 1-inch pieces (original calls for lamb shoulder)
1 1/2 TBSP minced fresh parsley leaves
1 tsp. dried thyme
6 c. reduced-sodium beef broth (original calls for chicken broth)
3 lbs. boiling potatoes, peeled and quartered
1 large onion, finely chopped
1 lb. carrots, peeled and cut into 1/2-inch pieces
6 stalks celery, trimmed and cut into 1/2-inch pieces
6 TBSP all-purpose flour
1/4 c. vegetable oil


1. In a 7 to 8-quart kettle simmer beef, parsley, thyme, and salt and pepper to taste in 4 cups broth, covered, 1 1/2 hours.

2. To beef mixture add potatoes, onion, carrots, celery, and remaining 2 cups broth and simmer, covered, 1 hour.

3. In a small bowl whisk together flour and oil until smooth and stir into simmering stew until well incorporated.
4. Simmer stew, uncovered, until thickened, 3 to 5 minutes, and season with salt and pepper.