Friday, March 15, 2013

Beef Stew with Beer

The Irish have observed ST Patrick’s Day as a religious holiday for over 1,000 years.

Saint Patrick, lived during the fifth century, is the patron saint and national apostle of Ireland. Born in Roman Britain, at the age of 16, he was kidnapped and brought to Ireland as a slave. He later escaped, but returned to Ireland and was credited with bringing Christianity to its people. In the centuries following Patrick's death (believed to have been on March 17, 461), the mythology surrounding his life became ever more ingrained in the Irish culture: Perhaps the most well known legend is that he explained the Holy Trinity (Father, Son and Holy Spirit) using the three leaves of a native Irish clover, the shamrock.

Around the ninth or 10th century, people in Ireland have been observing the Roman Catholic feast day of St. Patrick on March 17. Interestingly, however, the first parade held to honor St. Patrick's Day took place not in Ireland but in the United States. On March 17, 1762, Irish soldiers serving in the English military marched through New York City. Along with their music, the parade helped the soldiers reconnect with their Irish roots, as well as with fellow Irishmen serving in the English army.

Today, people from all backgrounds celebrate St. Patrick's Day, especially the United States, Canada and Australia. Although North America is home to the largest productions, St. Patrick's Day is celebrated in many other locations far from Ireland, including Japan and Russia.

Did you know? More than 100 St Patrick’s Day parades are held across the Unites States. 
Research Source: History.com
 



No matter what the season, our beef stew with beer served over a bed of mashed potatoes is a meal that delivers comfort.

Beef Stew with Beer
Copyrighted 2013, Christine’s Pantry. All rights reserved.

Ingredients:
2 pounds stew beef
2 tablespoons vegetable oil
1 (12 oz.) bottle beer
2 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon garlic, minced
2 bay leaves
salt and pepper to taste
1 large yellow onion, sliced
1 (8 oz.) bag baby carrots
1 (6 oz.) can tomato paste

Directions:
Add stew beef to a bowl, and pour beer over meat. Cover, and place in refrigerator. Marinade for 4 hours and up to 24 hours.

Heat oil in a large pot over medium heat, brown meat. Add beef broth, Worcestershire sauce, garlic, bay leaves, salt and pepper. Stir, cover and simmer 1 1/2 hours. Add onions and carrots, cover and cook another 30 minutes. Stir in tomato paste.

Serve over a bed of mashed potatoes. Enjoy!

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