Irish Beef Stew with Irish Stout
- 4 tbsp plain flour (corn starch if you want it to be gluten free)
- 1 ½lb stew beef, trimmed and cut into chunks
- 1 tsp chopped fresh thyme
- 2 onions, diced
- 2-3 large carrots, sliced
- 1 ½ cups beef stock (from a stock cube is fine)
- 1 cup of Irish Stout (omit for gluten free and increase beef stock by 1 cup)
- dash of Worcestershire sauce
- 2 lbs even-sized peeled potatoes
- 3 tbsp (1 ½oz) Irish Butter
- salt and pepper
Directions: Coat beef with corn starch. Brown stew beef in a pot with butter and onions. Add carrots, thyme, potatoes, stock, stout and Worcestershire sauce. Bring to a boil. Simmer for 1 1/2-2 hours until beef is tender. Add salt and pepper to taste.
Irish Soda Bread
This Irish soda bread makes a great breakfast treat. Or omit the raisins and sugar, and add caraway seeds for bread that’s perfect for dinner.
” data-medium-file=”https://irishtraditions.org/wp-content/uploads/2014/02/581747_564136033604373_1095039256_n.jpg?w=300&h=225″ data-large-file=”https://irishtraditions.org/wp-content/uploads/2014/02/581747_564136033604373_1095039256_n.jpg?w=432″ width=”300″ height=”225″>Traditional Irish Soda Bread (we prefer the raisins)
- 3 cups all-purpose flour
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 4 tablespoons sugar
- 1½ cups 1% buttermilk
- ⅔ cup raisins
Preheat oven to 375.
Whisk dry ingredients in a large bowl. Slowly add buttermilk, stirring until a soft dough is formed.
Add raisins, and lightly knead the dough on a floured surface for about a minute. Form into a round, slightly flattened shape.
Place dough on a cookie sheet covered with parchment paper.
Using a sharp knife, make an “x” on the top of the dough, about ½-inch deep. Bake until golden brown, about 40 minutes.