Recipes: Hoolihan Irish Stew

Last update: January 31, 2007 - 4:03 PM

Hoolihan Irish Stew

Serves 6 to 8, but is easily doubled.

• 2 tbsp. vegetable oil

• 2¹/₂to 3 lb. chuck steak, cut into 2-in. cubes and trimmed

• 1 large onion, chopped

• 3 large carrots, cubed

• 1 rib celery, cubed

• 6 cloves garlic, peeled but left whole

•¹/₂c. beef or chicken stock

• 2 bottles good dark beer or stout

• 2 large bay leaves

• 1 sprig fresh rosemary

• ¹/₄c. chopped fresh parsley

• 2 strips orange peel

• 2 large potatoes, peeled; 1 chopped, the other cut into 2-in. cubes

• 1 c. frozen peas

• Salt and freshly ground pepper to taste

Directions

In a large, heavy-bottomed Dutch oven or flame-proof casserole, heat the oil over medium-high and brown the meat on all sides in batches until it is crusty brown, about 5 to 7 minutes. Remove the meat and add the onion, carrots, celery and garlic, and cook until they begin to color and the onion becomes translucent, about 3 minutes. Add the stock and beer, stirring up all the browned bits on the bottom, and return the meat to the pot. Add the bay leaves, rosemary, parsley, orange peel and the chopped potato and stir.

Reduce the heat, cover, and simmer the stew or set in a preheated 300-degree oven until the liquid thickens and reduces by about half, about 1¹/₄to 1¹/₂hours. Add the cubed potatoes and continue cooking until easily pierced with a fork and the meat is very tender, another 20 minutes. Stir in the peas and heat through, about 2 to 3 minutes. Season with salt and freshly ground black pepper.

Nutrition information per serving of 8:

Calories 343 Fat 15 g Sodium 95 mg

Carbohydrates 26 g Saturated fat 5 g Calcium 42 mg

Protein 21 g Cholesterol 53 mg Dietary fiber 3 g

Diabetic exchanges per serving: 2 vegetable, 1 bread/starch, 2 medium-fat meat, 1 fat.

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