St. Patrick’s Day Irish Stew with Sturdiwheat Drop Biscuits!
Nothing like a stew with tender beef and loaded with vegetables for an easy do ahead meal. Everything all in! This was one of our families favorite meals. Our dad loved to help in the kitchen and the food was always fit for a king. We always hoped for leftovers the next day but with a family of 7 that didn’t happen very often.
You won’t be disappointed…
Oh the luck of the Irish and all the rest of us too!
Ingredients:4 lbs. potatoes russets or reds, peeled & cut into 1/2 inch pieces 1 parsnip peeled & chopped into 1/2 inch pieces
4 stalks celery, chopped
4-5 carrots, peeled, cut into 1/2 inch pieces 2 cups corn (optional) we love this added 2 cups peas (optional)
1 medium yellow or white onion chopped
2 Tbsp extra-virgin olive oil
1 3/4 lbs beef meat, cut into 1 inch pieces
3 garlic cloves, minced
2 Tbsp salted butter
2 cups low sodium beef broth
2 Tbsp tomato paste
1 Tbsp white sugar
1 Tbsp soy sauce
1/2 Tbsp dried thyme
2 bay leaves
1 Tbsp cornstarch + 1 Tbsp water
½ tsp salt and ½ tsp pepper to taste
Place the chopped vegetables and optional corn into a soup kettle or large skillet. Rinse the meat and pat dry. Salt and pepper the beef.