I realize St. Patrick’s Day is behind us but I thought I would share the recipe I prepare for the holiday. It’s a modification of my mom’s beef soup recipe; with a bit of tweaking and some thickening of the broth you have a hearty and tasty stew good for any cool winter (or spring) evening meal. As with so many stews, it’s better the second time you heat it so I usually make mine a day before I’m going to serve it. Enjoy!
KB’s Irish Stew
Beef (serves 6)
2 pounds London broil, cubed, patted dry
2 tablespoons canola oil
2 tablespoons butter
4 large carrots, scrubbed and sliced
8 large mushrooms, sliced
3 medium potatoes, diced
1 large onion, diced (or you can use frozen pearl onions)
4 cups beef broth+
1/4 cup flour
1/2 cup whipping cream
1 teaspoon thyme
Salt and pepper to taste
Cube beef, trim off excess fat. Heat oil and butter in Dutch oven over medium-high heat. Dry beef with paper towels; season with salt and pepper; brown beef in small batches. Once brown on all sides; continue until all beef is browned; set aside.
Next add onion and carrots, (it may be necessary to add a little more oil); add mushrooms after onion has cooked for about 2 minutes; cook until mushrooms have released their juices. Return beef to pan and add broth and cubed potatoes. Reduce heat to keep (medium-low heat) stew simmering; cook for 2 hours, with lid on pan. Check periodically in case more broth is needed.
30 minutes before stew is finished, make slurry of flour and whipping cream, add to stew and stir. Check and adjust seasonings.
Serve with crusty bread and salad.