I
had been thinking of something different for a St. Patrick’s Day meal than our
usual corned beef and cabbage and when I read a recent blog post for a
delicious looking Irish Beef Stew I thought it might be the answer until I
noticed it contained beer and I knew there was no way to slip that by Bev. But I still liked the idea of stew and in
looking at various recipes I discovered that Irish stew is pretty basic stew
often using lamb – another Bev no-go – and beer. So I recalled a dish we made a while back and
has often has crossed my mind. I did a
little blog research and discovered that is was way back in 2010 when we made
it and we said we loved it so I decided it was a go – subject to the bosses
approval.
Since
most of you were not readers then, I decided to post the recipe and new
pictures for this meal and note the changes we made based upon last time.
Braised
Beef Short Ribs And Root Vegetables – Adapted from Emeril Lagasse
Ingredients:
2¾ lbs
round roast and arm roast, cut into bite sized pieces (4 to 5 pounds beef short ribs last time)
2
tbsp Emeril’s Essence
¼ cup
vegetable oil
1½ cups
chopped yellow onions
1
stalk celery, trimmed and chopped
1 ea
carrot, peeled and chopped
1½ tbsp
minced garlic
¾ tsp
salt
½
tsp red pepper flakes
½ tsp
ground black pepper
2
tbsp tomato paste
2 ea
bay leaves
2
tsp chopped fresh rosemary leaves (2/3 tsp dried)
2
sprigs fresh thyme (1 tsp dried)
½ cup
ruby port (down from 1 cup)
2½ cups
dry red wine (up from 2 cups)
4
cups beef stock
1
pound butternut or acorn squash, peeled, fibers removed, and cubed
2 ea
parsnips, peeled, cut into 1-inch chunks
2 ea
carrots, peeled, cut into 1-inch chunks
1
large sweet potato, peeled, cut into 1-inch chunks
12
ounces egg noodles, cooked al dente, accompaniment
¼
cup chopped green onions, garnish
¼ cup
chopped parsley, garnish
Directions:
1. Season
the meat with the Essence on all sides.
2. In a
Dutch oven or large, heavy covered pot, heat the oil over medium-high heat.
3. Add
the meat in batches to prevent crowding and sear on all sides. Remove with
tongs to a plate.
4. Add
the diced onions, celery and carrots to the fat remaining in the pan, and cook,
stirring, until soft and starting to caramelize, about 7 minutes.
5. Add
the garlic, salt, red pepper, and black pepper, and cook for 30 seconds.
6. Add
the tomato paste, bay leaves, rosemary, and thyme, and cook for 2 minutes.
7. Add
the Port and red wine, bring to a boil, stirring to deglaze the pan and cook
until reduced by 1/2.
8. Add
the meat and stock and return to a boil.
9. Reduce
the heat to a gentle simmer, cover, and simmer until the meat is tender, 1 1/2
to 2 hours. (During cooking, make sure that there is at least 1-inch of liquid
in the pot; add more stock or water as necessary to cover.)
10. Add
the root vegetables and cook until they are tender, another 40 minutes to 1 hour.
11. Remove
from the heat. Transfer the meat and vegetables to a large bowl and cover to
keep warm.
12. Skim
any fat from the surface.
13. Bring
the sauce to a boil and cook until thickened, 10 to 15 minutes. Remove from the
heat and discard the bay leaves.
(I forgot do the above three steps, so we added some cornstarch to thicken after our initial dish of it).
14. To
serve, arrange the egg noodles in the middle of a large platter (individual
dish for us) and top with the stew.
As
last time, it was very good and for storage we mixed in the noodles
to get this for leftovers. I preferred the reduced amount of Port as it was less sweet and suited my taste better but if you enjoy the sweetness just stay with the original amounts.
While
not an Irish Stew, it was still a good way to celebrate the part of me with
Irish heritage.
Photos
can be enlarged by clicking on them and the blue words are links.
Have
a great day and thanks for stopping by Almost Heaven South.
Larry
3/15/18
Meal Date
Larry, Great looking comfort food for St. Patrick's Day! We'd do pretty much the same thing but we'd use lamb... Take Care, Big Daddy Dave
ReplyDeleteComfort food is comfort food and this one looks delicious and perfect for St. Patrick's Day.
ReplyDeleteLooks and sounds like a very tasty meal, thanks for sharing.
ReplyDeleteIt looks delicious, Larry and I know Bill would love it! Comfort food for sure!
ReplyDeleteThis really looks delicious Larry. We didn't make corned beef either this year - I was regretting it whenI didn't have left overs for corned beef hash.
ReplyDelete