Thinking in advance of St. Patrick’s Day this month, I have been trying different recipes that would be perfect to serve in celebration of the arrival of Christianity in Ireland during the early 17th century. St. Patrick used the three-leaf shamrock to celebrate the Holy Trinity and the usual Lenten restrictions are often lifted for the day.
In honor of the Irish, I made a beer stew which was both tasty and felt very traditional. Once the vegetables are cut, the stew comes together quickly and cooks about one hour to tender.
I did use my Cuisinart multi-purpose cooker, which has a brown function, but this recipe can be made on the stove top. Served in a bowl with crusty bread, this is a hearty meal.
To make the stew:
First, assemble these ingredients: olive oil, 3-4 celery stalks, 2 medium onions, 1 box sliced mushrooms, 6-7 small red potatoes, 3 large carrots, flour, one bottle Beer, Dijon mustard, 4 cups vegetable broth, tomato paste, black pepper, paprika, sugar and Kosher salt.
Cut celery, onions and ready the mushrooms. Heat 1-2 tablespoons olive oil in a soup pot or slow cooker and add these vegetables. Cook about 10 minutes to soften. Chunk the carrots and potatoes and set aside.
Add 1 tablespoon flour to the cooked vegetables and stir. Cook for 2 more minutes. Pour in the beer and add the remaining vegetables. Add the vegetable broth. Season, adding 1/2 teaspoon paprika, salt, 2 teaspoons sugar and black pepper. Add 2 tablespoons tomato paste and 1 teaspoon Dijon mustard. Stir well. Bring up to a boil. Reduce the heat and simmer uncovered for about one hour until done.
Serve hot with crusty bread. Delicious.