Irish Stew for St.Paddy’s Day (Serves 4-6)

Supplied by Judie Steeves
This variation on an old favourite has a bit of a twist. I don’t know if the Irish would put minced ginger in stew, but we find it adds a slightly spicy, mellow flavour. This re-heats perfectly. We served it over little boiled potatoes the first time, and over brown rice when we re-heated it.

This could also be made in the crockpot or slow cooker by browning the beef and onions as described, then putting them into the crockpot and deglazing the pan with the beer and stock.  Pour that over all the ingredients in the slow cooker. Cook for 8 hours on low, without peeking.

2 lb. (1 kg) B.C. stew beef
1/4 c. (60 ml) flour
1/2 tsp. (2 ml) salt
1/2 tsp. (2 ml) pepper
drizzle of oil
2 small onions
1 large garlic clove
1 tbsp. fresh ginger
2 large carrots
2 celery stalks
1 1/2 c. (355 ml) dark beer
1/2 c. (125 ml) beef stock
1 tbsp. (15 ml) fresh rosemary
12 small whole mushrooms

Coat cubes of lean beef in a mixture of the flour, salt and pepper. You could turn them around in it in a bowl or on wax paper, or in a paper bag.  Quarter onions and mince garlic and ginger.  Heat a drizzle of oil in a heavy Dutch oven over medium-high heat and put in the minced fresh ginger and as many beef cubes as you can fit in one layer. Don’t stir until the one side has browned, then turn over to brown the other sides. Don’t let them burn. Add minced garlic and quartered onions and stir in. Chop carrots and celery and add. Pour beer and beef stock over the browned beef to release all the brown bits from the bottom of the pot. Heat until it bubbles and begins to thicken. Mince fresh rosemary and stir in with the whole mushrooms. Turn heat to low and let simmer, covered, for a couple of hours or until the beef and vegetables are tender.