My parents grew up in New Orleans and had French heritage, but both also have some Irish lineage too. My mom was a great cook and always made a great Irish stew. I learned how to cook from Mom, who always prepared great meals for us. Here is her Irish stew (with a couple of additions from me) Of course on St. Patrick's day, aren't we all a little Irish anyway?
Prep Time 30 min
Simmer 1 1/2- 2 hours
Serves 8
INGREDIENTS
1 1/2- 2 lbs. round steak, cut in 1 " cubes
Salt and pepper to taste
1/4 cup olive oil and 1/4 cup olive oil again if needed
1/2 cup flour
1 large onion chopped
2 t minced garlic
1-2 tablespoons tomato paste
1 cup of Guinness or 1 cup of dry red wine
1 teaspoon dried thyme
1 tablespoon dried parsley
1 tablespoon Worcestershire sauce
1 1/2 pounds potatoes, peeled, cut into 1/2-inch pieces (about 4 cups
2 cups 1/2 " pieces carrots
1 small bag frozen peas
Beef broth or water as needed to thin- about 4 cups
Dry beef, salt and pepper and brown in heated olive oil in Dutch oven. Remove when browned. Add oil and flour and brown to make roux. When roux- gravy base- is a nice dark brown, and onion and garlic and brown. Add a spoon of tomato paste. De-glaze pan with Guinness or wine. Add the meat back in. Add seasonings and veggies. Add salt and pepper and a dash of cayenne to taste. Add about 4 cups broth or water to bring gravy to right texture. Sauce should just cover meat and veggies. Simmer on low heat for about 1 1/2hours until meat is tender.
Dumplings
In my house, one son likes potatoes, the other likes dumplings- so my stew has both- these are simple Bisquick ones that you can make in a minute!
Prep 2 min
Cook time 15 min
2 cups Bisquick mix
2/3 cups milk
1 t dried parsley (or another favorite herb - but Mom always used parsley!)
Mix, drop by rounded tablespoons into boiling stew. Cover pot and reduce heat to low simmer. Do not open for 15 minutes until cooked.
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