This St. Patrick’s Day, you can either:
(A) Squeeze yourself into an “Irish pub” crammed wall-to-wall with drunk people drinking green beer
(B) Drink alone with a bottle of your local liquor store’s finest Irish whiskey
(C) Make this incredibly comforting stew, invite some good friends over, pour pints of Guinness, and eat well until the leprechauns come home.
This St. Patrick’s, I propose you don’t go to a bar unless you’re actually in Ireland. I propose you don’t wear beads or shamrocks. I say you celebrate the occasion with good food, friends and family. I say you don’t drink anything green. Absolutely not this concoction.
Start with some quality stew beef like beef chuck. But not too lean. You’ll want lovely lines of fat well marbled throughout the meat. Add some carrots and potatoes, either Russet or new potatoes. I like to keep my vegetables in big, hearty chunks so they don’t dissolve into mush. I also add them only in the last 75 minutes of the braising. Aromatics like thyme, caraway seeds, bay leaves and garlic round out the flavors. As with most braises, this is wonderful on the first day, but even better on the second.
This St. Paddy’s Day, make this and you won’t need to worry about spilled beer on your shoes. Unless your dinners are a lot more interesting than mine.
This dish, which came into vogue in the United States during the 1950s, is originally Russian. It is traditionally made using inexpensive cuts of meats, but if you do have the budget, sirloin works very well. Making it in your Instant Pot is exceptionally easy and relatively quick; this recipe only has about a 45-minute cooking time.Some prefer to accompany the dish with mashed potatoes, but Stroganoff is often served over wide egg noodles, which are good for soaking up the sauce.101 Best Stew Recipes in America.
Based on the Milanese dish osso buco, this Slow Cooker Osso Buco stew is what I like to think of as “quietly Italian.” Unlike a basil-and-tomato based dish with bold flavors that punch you in the face like the Godfather, this stew is gentle, subtle, and smooth. It’s traditionally made with veal shanks, white wine, vegetables, herbs, and a little tomato. This version substitutes cubes of stew meat — and if you’d like, you can use beef instead of veal — but don’t skip the lemon zest and parsley as garnish! — Melissa Joulwan, author of Well Fed and paleo food bloggerFor more great recipes like this one, visit meljoulwan.com.
I love this dish in late fall and winter. It is a great warming dish that is perfect for cold nights. I’ve been eating this for as long as I can remember. The best I’ve ever had was at a German restaurant near where I grew up called the Alpenhof. The restaurant has since closed, but the memory of this soup will remain with me forever. Whenever we ate there my family always started with the goulash.
This is my version of this spicy beef stew. Serve it over some buckwheat spätzle for an entrée sized portion. If you’re having more people, then simply double the recipe.
With slow cooked beef stew meat and onion sautéed in a roux, the borscht brings a wonderful smell to your house during cooking. Serve it with your favorite bread or just enjoy it alone. This Shanghai version of beef borscht soup for sure satisfies your craving for a warm comfort meal on a chilly day.For more great recipes like this one, visit Gourmet Persuasian.
This is a magical little soup. Why, you ask? Because this soup turns into a stew overnight in the refrigerator. The barley in this soup is so absorbent that it will soak up enough liquid to make this beef soup as thick as stew the next day, which works out to be two meals in one!Click here to see more Warm Winter Soup recipes.