St. Patricks Day Mates!
Celebrate St. Patrick’s Day with a delicious Irish Stew & freshly baked soda bread!
St. Patrick’s Day is just around the corner!
Whether you have Irish roots or simply love good food and a festive atmosphere, this day is the perfect opportunity to enjoy authentic Irish flavours.
And what could be more Irish than a flavourful Irish Stew, slowly simmered with Guinness, served alongside a crusty, freshly baked soda bread?
Our ambassador Boyke ten Broeke a.k.a. The Hungry Dutchman is sharing his favourite Irish stew and soda bread recipe with you today!
Want to know more about The Hungry Dutchman? Check out his website for fun, creative recipes and more!
The magic of Irish Stew
Irish Stew is the ultimate comfort food: a hearty stew full of tender pieces of meat, winter vegetables, and a rich, fragrant broth.
The secret? A great recipe, fantastic ingredients, and patience! This dish is slowly cooked with a splash of Guinness beer, giving it a deep, full flavour.
Did you know? Irish Stew is traditionally made with lamb, but many variations use beef.
It’s a dish that has been eaten in Ireland for centuries, originally created by farmers using simple, locally available ingredients.
Soda Bread: the perfect side dish
No Irish Stew is complete without a generous slice of soda bread! This traditional bread is not made with yeast, but with baking soda and buttermilk.
It’s super easy to bake and ready in under an hour. The result? A wonderfully crispy crust and a soft, airy interior.
Why soda bread? In Ireland, little wheat suitable for yeast bread was grown in the past. So the Irish developed a way to make bread using sodium bicarbonate and sour milk. Simple, quick, and absolutely delicious!
Irish Stew.
Ingredients
- 1 kg chuck steak (cut into 2cm cubes)
- 2 tablespoons olive oil
- 3 cloves garlic (finely chopped)
- 3 yellow onions (chopped)
- 500g bacon, pork belly, or streaky bacon (cut into small cubes)
- 3 tablespoons flour
- 2 cans 500ml Guinness (1 for the stew and 1 for yourself!)
- 4 tablespoons tomato paste
- 1 litre stock (chicken or beef)
- 4 carrots sliced into 0.5cm rounds
- 3 sticks celery sliced into thin strips
- 3 dried bay leaves
- 3 sprigs thyme
Method
- Cut the chuck steak into 2cm cubes.
- Heat oil in a large Dutch oven and brown the meat on all sides.
- Remove the meat and set aside. Add more olive oil and sauté the onions and garlic until translucent.
Add the bacon and stir with a wooden spoon to brown slightly. - Stir in the carrots and celery, and cook for 2 minutes.
- Add the flour and mix well.
- Pour in the Guinness and stock, along with the tomato paste.
- Return the meat to the pot and stir well to dissolve the flour.
Add the bay leaves and thyme. - Lower the heat (reduce gas, oven temperature, or the number of coals if cooking over charcoal).
- Cover and let simmer slowly for about 2 hours.
- Once the meat is tender, remove the lid and let the stew reduce and thicken for 30–45 minutes or longer if needed.
You can increase the heat slightly to speed things up. Then it’s ready to serve.
Soda Bread.
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups buttermilk
- 1 tablespoon sugar (optional)
- ¼ cup raisins (optional)
Method
- Preheat oven: to 220°C (425°F).
- In a large bowl, whisk together the flour, baking soda, salt, and optional sugar.
- Make a well in the centre and pour in the buttermilk. Stir gently until the dough comes together.
- Turn onto a floured surface and knead gently for about 1 minute to form a ball. Do not over-knead.
- Shape into a round and place on a baking sheet lined with parchment. Cut a deep cross on top with a sharp knife.
- Bake for 30–35 minutes, until golden brown and hollow-sounding underneath.
- Cool on a wire rack before slicing. Serve warm with butter or your favourite topping.
Happy St. Patrick’s Day and enjoy your outdoor cooking!
