Irish Stew

Here’s something fun for St. Patrick’s Day!

Lindsey Joy Smith shares her recipe for Irish Stew.

Studio 5 Kitchen Sponsored by BlendTec.
Lucky Beef Stew
2 1/2 lbs beef chuck roast, cut into 1 inch chunks
3 Tbs oil
2 onion, diced
2 Tbs tomato paste
1/4 flour
1 cup red wine
2 cups beef broth
3 sprigs thyme
6 red potatoes, diced into 1/2 inch chunks
4 carrots, peeled and sliced 1/2 inch thick

Heat oven to 325 degrees. Add 1 tbs of oil to skillet and heat to medium high heat. Brown the stew meat in the hot oil, this will need to be done in batches so as not to crowd the meat in the pan, adding more oil as necessary. As the meat is browned, transfer it to a Dutch oven pot. Add the onions and cook until soft, about 4 minutes. Then add the tomato paste and the flour and cook an additional minute. Slowly pour in the wine and whisk to lift any delicious bits off the bottom of the plan (this is called deglazing the pan!) Pour in the beef stock and stir. Pour the mixture into the Dutch oven pot. Put pot into the oven and cook for 1 hour. Remove pot from oven and stir in the potatoes and carrots. Return to the oven and cook for 1 more hour. Remove from the oven and stir in the peas and let sit for a couple of minutes to warm the peas.

The “Lucky” in the title is a reminder of the fact that this stew is fab and anyone who gets to eat it will feel incredibly lucky.

Irish Soda Bread
4 c flour
1 teaspoon of baking soda
2 teaspoons of baking powder
1/2 tsp salt
1 cup sugar
3 eggs
2 cups of sour cream
1/2 cup milk

Preheat oven to 325 degrees and grease two 8 x 4 loaf pans. Sift the flour, powder, soda and salt together in a large bowl. In a separate bowl, combine the sour cream, eggs and milk. Pour the wet mixture into the dry mixture, and stir just until combined. Divide the dough into the two loaf pans and cook in the oven for 1 hour.

Studio 5 Kitchen Sponsored by BlendTec

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