Emerald Isle Stew
A hearty gravy-rich stew

Lucky are the leprechauns comin’ home from green-capped mischief on St. Paddy’s Day to stew a-simmerin’ a-stove.

Emerald Isle Stew is genuine Irish fare – though a mordant sort might contend that for authenticity, the plates be filled with naught – just meat and onions, carrots and potatoes that cook slowly over a couple of hours, filling the kitchen with earthy-sweet, jig-inducing aromas.

And even if it weren’t authentically Irish, isn’t it somehow authentically American to lustily celebrate St. Patrick’s Day with inauthentic Irish food like corned beef and cabbage and other revelries when the Irish themselves mark the day with little fanfare?

Still, for foodies, it is great fun to cook up something special, especially something special that’s easy to make – and make ahead – and authentic. You’ll have leprechauns dancing before y’r very eyes.

COLCANNON is an Irish potato dish of infinite variation. For my low-carb version, cook a half pound of diced potatoes with a pound of chopped cabbage. If you like, add some chopped kale or broccoli rabe to the pot near the end, then mash with butter and cream. Delicious!

ALANNA's TIPS Make sure to have on hand hot Irish soda bread or crusty rolls for dunking into the delicious gravy. Or substitute parsnips or turnips for potatoes in the stew, then serve it atop colcannon or potatoes boiled in their skins.
Kitchen Parade is written by second-generation food writer Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Send your own St Patrick’s recipe tradition to e-mail.

READER RECIPE:
EMERALD ISLE STEW

A hearty, gravy-rich stew
Hands-on time: 30 minutes to start, 10 to finish
Time to table: 2¼ hours
Makes 11 cups
  • 1 tablespoon oil
  • 3 pounds boneless beef top sirloin, fat trimmed, cut in one-inch cubes
  • 2 large onions, diced
  • 1 tablespoon minced garlic
  • 2 cups stout beer (12 ounces)
  • 3 cups water
  • 1 cube concentrated beef bouillon
  • 4 bay leaves
  • 1 teaspoon caraway seed
  • 1 tablespoon table salt
  • 1 teaspoon black pepper

  • 1 pound carrots, in chunks
  • 1 pound new potatoes, in chunks

  • 3 tablespoons flour

Heat oil in a Dutch oven on medium high til shimmery. Add the meat, let it brown, stirring often. Stir in onion and garlic as they’re prepped, let cook til onions are soft. Add beer, water, bouillon, bay leaves, caraway, salt and pepper and bring to a boil. Cover, reduce heat to maintain a simmer, simmer 30 minutes. (Cook ahead to here if you like. Return to a simmer to continue.)

Add the carrots and potato, return to a boil, cover and let simmer 30 minutes.

Remove bay leaves. Sprinkle flour over hot mixture a bit at a time, stirring each bit in before adding more. Let cook 2 – 3 minutes. Serve and enjoy!

NUTRITION ESTIMATE Per Cup: 257 Cal (24% from Fat); 7g Tot Fat; 2g Sat Fat; 18g Carb; 3g Fiber; 852mg Sodium; 52mg Cholesterol; Weight Watchers 5 points

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© Copyright 2007 Kitchen Parade

March 09, 2007 printme Page Permalink |email E-Mail this Recipe
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Your Comments:

It looks delicious!
Anonymous Zorra on 7/11/2007
 
I was looking for something creative like this. Then tried this awesome recipe. This recipe does not disappoint. It's a snap to prepare and really tasty.
Anonymous Dazy on 6/11/2009