Page 35 - Scene Magazine March 2022 47-03

Fun With
Food
BY JOANNA STELLOH PHELPS
MICHAEL E. DOWNING REALTOR
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Irish Stew
March is still a good time to enjoy a hearty stew and there probably isn’t one more iconic that Irish Stew. Not only can you use
it to celebrate St. Patrick’s Day, but
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anytime when the days are still chilly. Now I do put a Norwegian twist on it by adding some spices used in gingerbread for added depth. This recipe serves eight, but you can share it with friends or cool and freeze it in two-portion servings to enjoy another day.
Irish Stew
Ingredients:
• 4 tablespoons olive oil, divided
• 1 pound boneless chuck, cut into 1-inch
cubes
• 1 small onion, chopped
• 2 carrots, sliced
• 2 stalks celery, chopped
• 2 garlic cloves, minced
• Salt and pepper to taste
• 3 tablespoons flour
• 32-ounces beef stock
• 6 ounces Guinness or other stout beer • 6 ounces Cabernet or hearty red wine • 2 teaspoons each Worcestershire and
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soy sauces
• 4-ounce can tomato paste
• 2 tablespoons beef Better than Bouillon • 2 Bay leaves
• 2-3 stalks of thyme
• 2 teaspoons each allspice, cloves, and
cinnamon
• 3 russet potatoes, peeled and cut into
cubes
• Salt and pepper to taste
Instructions: In large stockpot, heat
2 tablespoons of olive oil; add beef cubes and brown on all sides; set aside on a plate. Add 2 remaining tablespoons of olive oil to pot and heat. Add onions, carrots, and celery and sauté until soft, about 5-8 min- utes. Add garlic and sauté one minute and season with salt and pepper. Sprinkle with flour and stir to coat vegetables. Stir in beef stock, scraping bits from the bottom of pot. Add remaining ingredients through cinnamon stirring to combine. Reduce heat to simmer, cover, and simmer for about 2 hours. Add potatoes and cook another 25 minutes until potatoes are tender. Season with salt and pepper and serve.
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