Irish Dinner/Recipes/Pictures

As I mentioned yesterday, here is the dinner we prepared and served.


Guinness Irish Stew

  • 2 1/2 lbs. Sirloin tip, cut into 1 1/2 inch cubes, all excess fat removed
  • 3 tsp. salt
  • 1/4 cup olive oil
  • 4 garlic cloves, peeled and minced
  • 2 x 900 ml containers of beef stock
  • 2 cups water
  • 1 can Guinness beer
  • 1 cup Sangiovese wine (Merlot would do)
  • 3 tbsp. tomato paste
  • 1 tbsp. sugar
  • 4 sprigs fresh thyme
  • 1 tbsp. Worchestershire sauce
  • 2 bay laves
  • 2 tbsp. butter
  • 3/4 bag, Golden little gem potatoes
  • 1 large onion, chopped (1 1/2 cups)
  • 2 cups baby carrots
  • 1/2 tsp. black pepper
  • 2 tsp. fresh parsley

Before browning the beef, sprinkle the meat with the salt and heat the oil in a large pot (not frypan) over a medium heat.

Pat the beef dry with a paper towel and work in batches. Cook without stirring until a nice brown on one side, then using tongs turn the pieces over and brown another side. Repeat until all sides are browned. Remove to a bowl and repeat with the meat pieces until all are browned. Return the meat to the pot.

Add the garlic and onion and sauté for about 30 seconds. Add the beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worchestershire sauce and bay leaves. Stir well to combine. Bring to a simmer. Reduce the heat to the lowest setting, cover the pot and cook at a bare simmer for 1 hour. Stir occasionally.

Add the potatoes and carrots and cook a further 60 minutes. If you can, let it sit for 24 hours and then reheat and serve. OMG! Is that ever good. To thicken it take 4 heaping tsp. of flour and mix with 1/4 cup of water. Mix together and temper it with some of the stew, then add to the stew. Perfection at its best.

Best Pea Soup You Will Eat (my site under Soups)

Blood Orange Creme Brulee

Use any recipe you like or even the instant kind. Just make sure  you zest the blood orange and steep in the custard while you are making it. The flavour is very subtle but there. When caramelizing the topping, grate some more of the blood orange zest on top. Add a few segments of the orange on top for decoration. The taste of a blood orange is so different from the ordinary orange and would not be the same, for sure.



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