Meatball Irish Stew
This Irish stew gets a revamp with meatballs! Chunky potatoes fill this hearty stew, which will warm you up on a cold night along with a pint of your favourite stout.
- 2 tbsp (30 mL) canola oil
- 2 onions, chopped
- 2 carrots, chopped
- 2 tbsp (30 mL) chopped fresh Italian parsley
- 2 tsp (10 mL) dried thyme or savory
- 1/4 tsp (1 mL) each salt and pepper
- 1 cup (250 mL) stout beer
- 2 cups (500 mL) beef broth
- 2 lbs. (1kg) potatoes (about 6), peeled and cubed
- 1/2 cup (125 mL) peas (optional)
- Chopped fresh parsley
Meatballs:
- 1 1/2 lbs. (750 g) lean ground beef
- 1/2 cup (125 mL) dry breadcrumbs
- 1 large egg, beaten
- 1 clove garlic, minced
- 1 tsp (5 mL) onion powder
- 1/2 tsp (2 mL) each salt and pepper
Meatballs: In a large bowl, mix beef, breadcrumbs, egg, garlic, onion powder, salt and pepper until well combined. Using a mini-ice cream scoop, or 2-tbsp (30 mL) measure, roll mixture into about 24 meatballs.
Heat oil in a Dutch oven over medium-high heat. Brown meatballs all over, in batches, and remove to a plate.
Return Dutch oven to medium heat and cook onions, carrots, parsley, thyme, salt and pepper for about 8 minutes, or until softened and beginning to turn golden. Add stout and bring to a boil. Stir in broth and potatoes. Return meatballs and any accumulates juices to pot and bring to a simmer. Cover and simmer gently for about 25 minutes or until potatoes are tender.
Uncover and stir in peas, if using. Cook for 2 minutes to heat through. Garnish with parsley, if desired.
Serves 6 to 8
Irish Soda Bread Muffins
What a perfect accompaniment to the stew! This easy quick bread can be enjoyed any day of the week, not just for St. Patrick’s Day.
- 1 1/2 cups (375 mL) milk
- 4 tsp (20 mL) lemon juice or white vinegar
- 1 1/2 cups (375 mL) all-purpose flour
- 1/2 cup (125 mL) whole wheat flour
- 3 tbsp (45 mL) granulated sugar
- 2 tbsp (30 mL) flax, chia or hemp seeds
- 1 tsp (5 mL) baking powder
- 1/2 tsp (2 mL) each baking soda and salt
- 1/3 cup (75 mL) canola oil
- 1 large egg
- Quick oats and flour (optional)
In a small bowl, whisk together milk and lemon juice; set aside.
In a large bowl, whisk together all purpose and whole wheat flour, sugar, flax, baking powder, baking soda and salt.
Whisk oil and egg into milk mixture, then add milk mixture into flour and stir until just combined.
Scoop batter into greased muffin tins, until about 3/4 full. Sprinkle tops with some oats and flour, if using.
Bake in a preheated 375°F (190°C) oven for about 15 minutes, or until tester inserted into the centre comes out clean.
Makes: 12 muffins
Butter Tarts with Irish Whiskey Cream
You can, of course, add currants, raisins or nuts, but this whiskey cream adds a special touch.
- 1 large egg, at room temperature
- 1/2 cup (125 mL) packed light brown sugar
- 1/2 cup (125 mL) corn syrup
- 2 tbsp (30 mL) very soft butter
- 1 tsp (5 mL) apple cider vinegar
- 1 tsp (5 mL) vanilla
- 12 pastry tart shells (homemade or store-bought)
Irish Whisky Cream:
- 1/2 cup (125 mL) 35% whipping cream
- 3 tbsp (45 mL) icing sugar
- 1 to 2 tbsp (15 to 30 mL) Irish whisky
Preheat oven to 375°F (190°C), with a rack in the bottom third.
In a bowl, whisk together egg, brown sugar, corn syrup, butter, vinegar and vanilla until very smooth. Place tart shells on a large baking sheet.
Spoon filling into each shell, dividing evenly. Bake on bottom rack for about 10 minutes or until pastry is golden and filling is bubbly. Let cool completely in pan on a wire rack. Run a knife around edges and carefully remove tarts from cups.
Irish Whisky Cream: In a bowl, whip together cream, icing sugar and whisky until peaks form. Dollop on top of each tart to serve.
Makes: 12 tarts
Tip: Store in single layer in shallow, airtight containers at room temperature for up to 4 days, if they make it that long!
You find more from Emily Richards on her website.
