Sunday, March 17, 2013

Irish Stew and Apple Braised Cabbage

Irish Stew and cabbage

       A traditional Irish dish that is so simple and can be also so tasty is Irish Stew.  Since this is St. Patrick’s Day and being part Irish I have decided to share my version of Irish Stew along with some Apple Braised Cabbage.  Some people like to think that Irish food can be somewhat a bit bland; however I have found it to be some of the best and most hearty and delicious meals.  Give this dish a try and trust me you will love it and will add it to your St. Patty’s day menu or winter weekend line up. 
  • 1 lb stew beef
  • ½ lg white onion
  • 2 cups baby carrots
  • 2 cups baby golden potatoes
  • 1 ½ cups beef broth
  • ½ cup good Irish Ale
  • ½ tsp savory
  • ½ tsp thyme
  • 1 bay leaf
  • Parsley
  • 2 tbs butter

  • 1 tbs flour
Irish Stew

    In a Dutch oven over medium high heat, brown beef in a tbs of butter.  Meanwhile dice up the onion, carrots, and potatoes into nice bite size chunks.  Toss in the onion and sauté.   Stir in the tbs of flour and mix in to add some thickening to the later stew.  Toss in the carrots and potatoes. 

Irish Stew

     Stir in the beef broth, the ale, along with the savory, thyme, and bay leaf.  Bring to a nice simmer and turn the heat down to low.  Cover and simmer for about 2 ½ to 3 hours stirring occasionally.  Before serving, stir in the last tbs of butter to give some silkiness.   Sprinkle with parsley and serve.  Serves 4.
Apple Braised Cabbage
Cabbage is an Irish staple and goes well served as a side dish with stew.  I used already shredded green cabbage.  Just a quick sauté in a pan and you are ready to serve.
  • 15ox shredded green cabbage
  • 1 ½ - 2 cups apple juice
  • 1 tbs butter
In a large sauté pan melt butter and toss in the cabbage.  Sauté until cabbage has softened a bit.  Pour in the apple juice.  Cover and simmer on low until the juice has been absorbed by the cabbage.  Serves 4.

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