New Orleans’ Irish Stew

You can go to any of the great Uptown or Downtown Irish parades and get all of the ingredients except the meat for this stew.

Serves 4 to 6

3 tablespoons vegetable oil
2 pounds stew meat, cut into 1-inch pieces
2 large onions, cut into 1⁄4-inch slices
5 cloves garlic, minced
2 tablespoons dried thyme
3 tablespoons tomato paste
1 pint ale
4 cups beef stock
1 tablespoon sugar
3 bay leaves
3 tablespoons butter
3 carrots, sliced in rounds
4 large potatoes, cubed
2 cups sliced cabbage
2 tablespoons chopped Italian parsley

In a large stockpot over medium heat, heat oil. Add beef and brown on all sides. You might need to do this in 2 batches. It will take about 5 minutes for each batch to brown. Remove and set aside.

Add onions and sauté about 3 minutes until translucent. Add garlic and thyme and continue to sauté until garlic releases oils, about 1 minute. Add tomato paste and continue to sauté for 1 minute. Add beef back into mixture and continue to sauté until browned, about 4 minutes.

Deglaze with ale. Add stock, sugar, and bay leaves. Bring to a boil and reduce to a simmer.

In a sauté pan, heat butter and sauté carrots and potatoes until golden brown, about 15 minutes. Add cabbage and sauté until slightly wilted, about 3 minutes.

Add sautéed vegetables to stock pot and cook through before serving. Garnish with parsley.

Tips & Suggestions

Serve with Irish Channel Soda Bread (facing page).