A while back I happened to be working in St. Charles, IL which is about 30 miles West of Chicago. It was St. Patrick’s Day so my buddies kept talking about celebrating after work with some Irish Turkey and having some green beer. Well, I was all for the green beer but I wasn’t sure about the turkey. I was still full of turkey from Christmas. We all went to the local Irish Pub and ordered and when my “turkey dinner” came to my surprise they served corned beef and cabbage.
This year I was researching all the different “Irish Turkey” recipes because I wanted to find the most authentic St. Paddy’s Day meal – you know what they actually eat in Ireland. This is the other surprise. The corned beef and cabbage tradition was started in Boston and New York and they don’t really eat “Irish Turkey” in Ireland. A little more study led me to this recipe for the Brazen Head Pub (est. 1198) Beef and Guinness Stew. Over history the most likely meat would have been lamb or mutton. Here’s the recipe, compliments of Judy Hevrdejs, Tribune Newspapers email@example.com
Brazen Head beef and Guinness stew
Prep: 30 minutes
Cook: 2 hours, 30 minutes
Note: Adapted from a recipe served at Ireland’s oldest pub.
2 tablespoons vegetable oil
2 pounds lean stewing beef, cubed
1 teaspoon salt
Freshly ground pepper
2 large onions, coarsely chopped
1 large clove garlic, crushed
2 tablespoons each: tomato paste, beef bouillon
2 cups carrots, cut in chunks
1 cup celery, cut in chunks
1/2 pound button mushrooms, coarsely chopped
1 sprig thyme
1 1/4 cups Guinness stout, about 1 bottle
1. Heat oil over medium-high heat in a heavy pot; season meat with the salt and pepper to taste. Brown meat, in batches, on all sides; return all the meat to the pot. Add water to just cover meat; cover pot. Simmer until meat is tender, 1-2 hours; do not boil. Skim off any foam.
2. Add onions, garlic, tomato paste and beef bouillon; heat to a boil. Add carrots, celery, mushrooms, thyme and Guinness; simmer 1 hour. Season with salt and pepper to taste. (The stew may be thickened with a flour-oil roux if desired.)
Per serving: 386 calories, 24 g fat, 8 g saturated fat, 93 mg cholesterol, 11 g carbohydrates, 31 g protein, 538 mg sodium, 3 g fiber.
We went to Chuck’s Produce and Street Market, Vancouver, WA and found an outstanding array of fresh produce and a great variety of meats and sausages for any meal. We settled on beef for your stew. We also had to sample the Guinness to make sure it would be up to our standard of high quality. Happy St. Patrick’s Day! Either the Irish Stew or the Irish Turkey make a great spring celebration when accompanied by a Guinness.