Sunday, March 5, 2017
Saint Patrick's day is upon us and the 1/4 Irish in me springs alive this time of year! In my searching for recipes for this month, I combined two old ones into one new one with a very traditional Irish dish in mind.
The bonus is this sweet blessing before your meal.
"May this food restore our strength, giving new energy to tired limbs, new thoughts to weary minds. May this drink restore our souls, giving new vision to dry spirits, new warmth to cold hearts, and once refreshed, may we give new pleasure to You, who gives us all."
3 pounds beef roast (cut into 1 inch cubes)
1/2 cup flour
salt and pepper 1 1/2 stick unsalted butter
1 Guinness or stout beer
1 3/4 cups beef broth (low sodium)
2 shakes of Worcestershire Sauce
1 bag frozen carrots
1 bag frozen corn
1 bag frozen English peas
1 large batch of mashed potatoes
1 small sweet onion (diced and sautéed in butter)
2 cups shredded white cheddar cheese
Preheat oven to 350*,
Mix the flour, salt and pepper in a large (gallon or bigger) zip lock bag. Shake to season the meat well. Melt the butter in a Dutch oven over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, about 10 -12 minutes. Melt 2 Tablespoons butter in a small pan and sauté onions until they are soft.
Add the Guinness and beef stock, scraping up any browned bits from the bottom of the pot - add sautéed onions. Bring to a simmer for 15 minutes, then cover and transfer to the oven to braise for 20 minutes. Remove from the oven and mix in the frozen vegetables.
Mix shredded cheddar cheese in with your mashed potatoes. Fill your baking dish 1/2 full of the beef/veggie mix then top with mashed potatoes and return to the oven for an additional 20 - 30 minutes. The tops will be a light golden when finished baking.
I have a sweet friend that is a vegetarian so her portion was made with broth, flour roux, beer and just veggies. (No Sheppard's:)!
Garnish with parsley or green onion slices. Serve with a crusty bread toasted and buttered.
at 1:40 PM