The Feast of St Patrick is a day to celebrate the deliverance of Christianity to Ireland. It hosts festivities to observe the culture and heritage of Irishmen by gathering with friends for a pint and some good ‘ol craic. So why is St Patricks Day globally recognized for binge drinking? Well, St Patricks day falls in the middle of Lent each year and so the Church dispensed the Lenten practices of fasting and abstaining from alcohol for this official day of feast and somehow that snowballed into utter chaos and jubilee. To extend the tradition we share our beloved Irish Stew recipe, the name alone should sell you on this dark mystical amalgamation of ingredients but there are also a few delicious pictures for further enticement. This recipe is so delicious it may feel like sin but don’t fret you can always mention it when you go to reconciliation after your rowdy weekend and feast.
2 lb Beef Chuck (weight after trimming)
1/4 Cup All Purpose Flour
2 tsp Kosher Salt
2 tsp Fresh Ground White Pepper
1 Lg Onion
2 Lg Carrots
3 Lg Celery Stalks
1 can Guinness Black Lager
1/4 Cup Jameson Irish Whiskey
4 Meds Red Potatoes (washed, not peeled)
1 cup Beef Broth (aproximately, as needed)
- Pre heat oven to 300 degrees Fahrenheit.
- Brown butter in Dutch oven or Stock Pot with lid, this provides a nutty base flavor for browning the beef.
- Whisk together the flour, salt and pepper.
- Trim the Beef Chuck. We want to remove all undesirable fat, veins and griz and keep the most tender cuts. Cut the trimmed beef into 1 inch cubes, taking notice to keep all pieces about the same size for even cooking.
- Lightly dredge the beef in flour mixture.
- With Dutch oven on stovetop at medium high, brown the beef in three batches as not to overcrowd the meat; make sure to rotate the sides and after each batch transfer them to a plate and cover with tinfoil.
- In the empty Dutch oven sweat the more Poix mixture of onion, carrot and celery until the onion is just see-through.
- Clean and cut potatoes into 1 inch cubes relative to the size of the beef.
- Add beer and whiskey to Dutch oven and bring to near simmer.
- Add potatoes and Beef back into Dutch oven and full the Dutch oven to the half way mark with Beef broth so the ingredients are covered.
- Place Dutch Oven in preheated oven at 300degrees for 90minutes or until meat is cooked and potatoes are tender. Stew can be kept refrigerated for four days if cooled rapidly and stored with lid. The broth will thicken after the first day but you can splash a bit of beef broth back in when re-heating it on the stovetop to liven it back up. We don’t recommend microwaving, as beef will get rubbery.