Dear Customers,
While still a week away by the calendar it’s time to begin talking about St. Patrick’s Day, a day celebrating the heritage and culture of the Irish. Like many other popular holidays, its true meaning gets overshadowed by food and drink – and the occasional parade!
Well over a million Irishmen fled their country for North American shores in the 19TH & 20TH centuries, due in large part to the Irish Potato Famine. It isn’t any surprise that many of their customs and beliefs came with them.
Corned beef and cabbage, while thought to be of Irish origin is as American as apple pie! The dish originally originated from Jewish corned beef while a more traditional Irish meat would be lamb or even bacon! The Irish switched to beef and cabbage in this country as it was more affordable and readily available.
A more traditional Irish meal to celebrate with on March 17th would be a simple Irish Stew. While traditionally made with lamb, a more easily obtainable cut of meat would be the chuck roast. Truly authentic Irish Stew consists of mutton, potatoes, onions and parsley with the occasional carrot thrown in (probably for color).
Here is a simple yet wholesome and delicious stew recipe to enjoy on St. Patrick’s Day or really any time.
| 2lbs boneless chuck roast- 1” cubes | ¼ cup all purpose flour |
| 1 teaspoon salt | ½ teaspoon black pepper |
| 2 tablespoons olive oil | 1 med. Onion, finely chopped |
| ½ cup beef broth or beef stock | 1 bay leaf |
| 2 cups baby carrots | 4 russet potatoes, peeled and cubed |
- Place the beef cubes, flour and seasonings in large ziptop bag or bowl. Seal and shake to coat all cubes with flour (or stir gently)
- In large skillet, heat oil until shimmering. Add the beef cubes and brown on all sides. Do not crowd meat in pan. Do this in batches if your pan is not large enough to accommodate all the meat at one time. As the meat browns, remove it to crockpot.
- Add the onions to the drippings in skillet and sauté until tender. Add the onions to the crockpot.
- Stir in the beef broth and bay leaf. Cover and cook on LOW for four hours.
- Add the carrots and potatoes and stir gently to combine. Cook on LOW for another two to four hours or until meat and vegetables are tender.
- Adjust the seasonings with salt and pepper to taste.