If you’re planning to stay home for St. Patrick’s Day — not a bad idea considering how much Guinness will be consumed in Irish pubs and sports bars — you can still celebrate the occasion with a bowl of Irish stew.
This hearty dish is a traditional favorite, and it pairs perfectly with young red wines that exude lots of flavor. A California Zinfandel, vintage 2015 or more recent, would be a fabulous match, and other inspired choices would be a Rioja from Spain or a Grenache, Syrah and Mourvedre blend from France’s southern Rhone Valley.
The recipe that follows makes about six servings, so plan on inviting some friends and opening a couple bottles of wine.
Happy St. Patrick’s Day!
* 2 tablespoons butter
*1 pound beef stew meat, cut into 1-inch cubes
* 1 1/2 teaspoons salt
* 1/2 teaspoon pepper
* 3 cups potatoes, peeled and cut into 1-inch cubes
* 1 large onion, coarsely chopped
* 1 cup carrots, peeled and sliced into 1-inch pieces
* 1 medium leek, cut in half lengthwise, cut into 1/4-inch slices
* 3 cloves fresh garlic, finely chopped
* 1 cup apple juice
* 1 cup tomato juice
* 14.5-ounce can beef broth
* 1 bay leaf
* 1 tablespoon sugar
* 1 teaspoon dried thyme leaves
- Melt 1 tablespoon butter in 4-quart saucepan over medium-high heat.
- Add stew meat, and then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, for 5-7 minutes until browned. Remove meat to plate and set aside.
- Melt remaining 1 tablespoon butter in same pan, and add potatoes, onion, carrots, leek and garlic. Cook, stirring occasionally, for 5-7 minutes until vegetables start to soften.
- Return meat to pan, and add 1 teaspoon salt, 1/4 teaspoon pepper and all remaining ingredients. Continue cooking 5-6 minutes or until stew comes to a boil.
- Reduce heat to low.
- Cover and cook for 90 minutes to 2 hours, or until beef is tender.