There’s not much more satisfying than traditional beef stew served on a cool St. Patty’s Day evening with a loaf of crusty bread. So, you may want to head over to Perrine’s Produce for your ingredients and begin by tossing a pound of 1 ½ inch cubes of well-marbled chuck in flour before browning on high in a little olive oil. Turn down your heat and add three minced garlic cloves for under a minute – just until they become fragrant. Add that to 3 cups of beef broth and simmer for an hour.

While that cooks, sauté a chopped onion, three chopped carrots and about four cups of ½ inch chunks of Yukon gold potatoes in a little butter for about 15 minutes. After your other beef stock pot has simmered for an hour, add all that and some chopped fresh parsley, thyme and salt and pepper to taste until all the veggies are tender.

To thicken your gravy, mix equal parts cornstarch and water well and add a little at a time, gently stirring until you reach the desired consistency. Add some thawed baby peas and sit down and enjoy!

It may not be traditional, but for a little kick, you can also add a few dashes of Worcestershire sauce and/or tomato paste during the first hour of simmering. 

Irish stew will pair wonderfully with your favorite red wine or any ale or beer that is a little on the darker, heavier side. Erin Go Bragh!