MADDIE DAY here, with a yummy Irish-themed recipe just in time for St. Patrick's Day!
But first, many of our readers know that five of the Kitchen author-chefs gathered in San Francisco at the end of last month for a mystery convention. We were on a fun panel together, and Leslie Karst was the Left Coast Crime Toastmaster this year.
Leslie announced that she had copies of a CD to give away, and at our signing I snagged the last CD of Electric Range, the country-rock band she and her sister Laura created over thirty years ago. Well, dear readers, I knew Leslie K sings in a choral, but I'd never heard her sing and had NO idea she was also a songwriter! I listened to the CD the other day while I was cooking this Irish stew - and liked it so much I listened three more times. Such hidden talents!
The harmonies of Leslie and Laura's sister voices were also lovely to hear. Leslie says you can listen here.
Now for the recipe du jour. A version of this recipe appeared in my only St. Patrick's Day mystery, Four Leaf Cleaver, the 11th Country Store mystery. The stew is rich, filling, tasty, and so comforting, especially when spring is late to arrive as it has been in New England this year.
Abe’s
Irish Steak and Stout Stew
Robbie Jordan's husband Abe learned to make this hearty stew from his grandfather O’Neill, who was born in County Cork.
Ingredients
3
tablespoons all-purpose flour
1
teaspoon salt
½
teaspoon black pepper
5
tablespoons oil, divided
1
¼ cups beef stock or broth
1
medium onion chopped
8
ounces sliced mushrooms
1
tablespoon tomato paste
1
teaspoon dried thyme (not shown in photo)
1
tablespoon fresh rosemary, minced
2
tablespoons fresh parsley, chopped
1
cup Irish stout
3 potatoes, cubed
Directions
Cut the chuck steak into 1-inch pieces removing as much visible fat as possible. In a large bowl, combine the flour, salt, and pepper. Toss the meat with the flour mixture until each piece is thoroughly coated.
In
a heavy skillet, heat 3 tablespoons of the oil over medium high heat. Cook the
beef until browned on all sides. Work in batches and don’t over crowd the pan.
Transfer the beef to a heavy Dutch oven as you work. Reserve any extra seasoned
flour in the bowl (I had a tablespoon).
Heat the remaining 2 tablespoons of oil in the same skillet and reduce heat to medium. (See, I was listening to the CD while I chopped vegetables!)
Add
the onion and mushrooms and cook 6-7 minutes or until light brown.
Add to the Dutch oven with the beef. Add ¼ cup of the beef broth or stock to deglaze the pan. Add the deglazing liquid to the Dutch oven.
Stir in the tomato paste, herbs, stout, and remaining beef broth or stock to the Dutch
oven. Heat over medium high heat until the mixture comes to the boil. Reduce
the heat to a simmer.
Steam the potatoes in the microwave for six minutes or on the stovetop until barely tender. Add to the stew.
Serve
hot with a glass of stout or red wine and a green salad. Happy St. Patrick's Day!
Readers: Do you go for green beer, whip up a soda bread, or ignore the Irish thing altogether? Alternately, what music do you listen to while you cook? I'll send one commenter an ebook of Four Leaf Cleaver, so be sure to leave your email address.
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Murder at Cape Costumers is out and available wherever book are sold!
We hope you'll visit Maddie and her Agatha Award-winning alter ego Edith Maxwell on our web site, sign up for our monthly newsletter, visit us on social media, and check our all our books and short stories.
Maddie Day (aka Edith Maxwell) is a talented amateur chef and holds a PhD in Linguistics from Indiana University. An Agatha Award-winning and bestselling author, she is a member of Sisters in Crime and Mystery Writers of America and also writes award-winning short crime fiction. She lives with her beau and sweet cat Martin north of Boston, where she’s currently working on her next mystery when she isn’t cooking up something delectable in the kitchen.
