Saturday, March 10, 2012

St. Patrick's Day Stew {An American Tradition}

About Saint Patrick’s Day:
St. Patrick’s Day was first celebrated in America 1737 and has long been synonymous with celebration. Once confined to Irish neighborhoods, this March 17th holiday has grown dramatically in popularity over the years with over 100 U.S. cities hosting St. Patrick’s Day parades this year.
Folklore Note:
Leprechauns are believed to secretly live and work as cobblers. If you follow the sound of their little hammers and lay eyes on a leprechaun, you must apprehend him so that he will tell you where to find the pot of gold at the end of the rainbow.
St. Patrick’s Day Stew
1 tablespoon olive oil
2 pounds boneless stew meat, cut
into 1 1/2 inch pieces
1/2 teaspoon salt
freshly ground black pepper to taste
1 large onion, sliced
2 carrots, peeled and cut into large
4 cups beef broth
3 large potatoes, peeled and quartered
1 tablespoon chopped fresh rosemary
chopped fresh parsley for garnish
1. Heat oil over medium heat in a large stockpot or Dutch oven. Add beef pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
2. Add the onion, and carrots and cook gently alongside the meat for a few minutes. Stir in the water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer, depending on the cut of meat you used and if it is tender yet.
3. Stir in potatoes, and simmer for 15 to 20 minutes, before adding rosemary. Continue to simmer uncovered, until potatoes are tender but still whole. Serve piping hot in bowls garnished with fresh parsley.