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Nothing says St. Patrick’s Day better than Irish Stew

With St. Patrick’s Day Sunday Irish recipes have been flying fast and furious, some a little too complicated for my liking.

Wearing the green or not, nothing says it better on the day than a huge bowl of homemade Irish Stew accompanied by its traditional counterpart Irish Soda Bread.

Even better, is the relative ease involved with preparing each recipe, relying on a few simple ingredients already more than likely in your fridge or on your pantry shelves.

The stew is especially convenient because it can simmer all day in the crockpot and the bread can even be made the day before because it only seems to get better with an overnight rest wrapped tightly in foil.

When you place the stew ingredients in the crockpot, it is not necessary to brown the steak or stew meat first, but if you prefer to take the time to do so that is just great.

If you are cooking for guests you might want to double the stew recipe.

Until next time, from my kitchen to yours, happy cooking.

Irish Stew

2 pounds round steak or stew meat, cut in one-inch cubes

2 pounds peeled potatoes, cubed

3 large onions thinly sliced or chopped

2 tbsp. fresh parsley

1 tsp. fresh thyme or ½ tsp. dried thyme

13 ozs. beef broth.

Place all ingredients in crockpot on low all day and enjoy.

Irish Soda Bread

3 cups all-purpose flour

1 tbsp. baking powder

1/4 cup white sugar

1 tsp. salt

1 tsp. baking soda

1 egg, lightly beaten

2 cups buttermilk

1/4 cup butter, melted

Preheat oven to 325 degrees. Great a 9x5 inch loaf pan.

Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix until just moistened. Stir in butter and pour into prepared pan.

Bake for 65 to 70 minutes, or until a toothpick inserted in center comes out clean. Cool on a wire rack. Wrap in foil for several hours or overnight for best flavor.