In Ireland St. Patrick’s Day is actually a religious holiday, a feast to honour St. Patrick, not a day to drink green beer, scarf down green jujubes and wreck general havoc. Instead, why not treat it like a day to celebrate Irish culture and whip up an Irish stew or some corned beef and cabbage? (I’ll be making the stew on Breakfast Television on March 17). Perhaps sip some descent Irish Whisky, a Guinness or two, or try some of BC’s very own craft brews. Blend our cultures. I’ve got a recipe for a stew below, but if you’re not up to it, here’s a list of where to head to. Let the experts take care of the night. Just please leave the food colouring at home. (note – Irish Heather Long Table is now sold out – register for future dates).
Refinery – Irish Whiskey, beer and snacks along with Irish songs all night and Lauren Mote’s cocktail magic! Reservations at 604.687.8001 www.therefineryvancouver.com
Hamilton Street Grill – Irish Whiskey tasting on the wood – Irish Whiskey, Cocktails and Irish Nibbles – 6-8 pm. Reservations 604-331-1511 www.hamiltonstreetgrill.com
Irish Heather Long Table Series – Smoked Bacon chop and Harp Lager – best deal in town – 5 pm, 7 pm and 9 pm – Reservations 604-688-9779 www.irishheather.com
Blarney Stone – 3 day celebration – open at 9 a.m. – brunch and kids menu, Irish dancers, live music by day and night – adult events at 6 pm – Full Irish Menu – WARNING – GREEN BEER! www.blarneystone.ca
Lamplighter Pub – The Guinness House of Gastown – prizes and samples from Guinness & Bushmills
A special food menu & Guinness cocktails www.thelamplighter.ca
Irish Beef Stew
¼ cup olive oil, 1 ¼ lbs beef, 10 minced garlic cloves (seasoned with a bit of salt and pepper)
Heat oil in wok or large fry pan or wok and sear beef and garlic for around 6-7 minutes on med-med high. Transfer to a large stew pot.
ADD 6 cups beef stock, 1 cup Guinness or similar stout, 1 cup red wine, 2 tbsp tomato paste, 1 tbsp sugar. 1 tbsp Worcestershire sauce, 3 bay leaves
Bring to boil and reduce to low for an hour.
In the meantime heat 2 tbsp of butter and add 1 large onion, 7 cups of potato, 2 cups carrots (seasoned with some salt and pepper)
Sauté for 20 minutes. Add to beef after it has simmered an hour and simmer for another 45 mins. Spoon off fat and serve with diced parsley sprinkled on top. BETTER YET – transfer to fridge when cooled, scoop hardened fat off and reheat. Again, don’t forget the parsley.
Serve with a glass of red wine, perhaps a Hester Creek BC Cab Franc, or one of BC’s best micro brews, I suggest the Howe Sound Oatmeal Stout or Phillips Chocolate Porter.
Tips
Know your butcher ask for specials – it’s cheaper to buy and cut up your own beef, but he/she may be generous if you ask. Stews can use less desirable cuts as they tenderize as they STEW!
Season with a bit of salt and pepper as you cook so it infiltrates the components.
Cook the meat longer and add the veg at the later stages to avoid a mash rather than a stew.
While homemade stocks are best, grabbing one of the shelves is nothing to be embarrassed about. Most have more salt though, so adjust accordingly.
Make your stew a day ahead. Flavours will have time to infuse one another and you can also remove the fat off the top if you’re being mindful (fat is flavour, so don’t get too carried away).
Don’t be afraid to clear out your fridge with a stew. Got a few parsnips or celery root back there? Throw it in with the potatoes and carrots. A stew is meant to use up the leftovers.
Don’t be too concerned about measurements. A little this and that is ok here.
