Mary Ellen O'Connell's Irish Stew

My own recipe named after my great-great-great grandmother who was married to Daniel "Dan'l" Mansfield* in Tipareary County, Ireland. Everyone needs a basic stew recipe for St. Patrick’s Day and this one is also great for Easter or Fall. You can adjust the amount of beer or ale you put in but make sure to use stew meat and potatoes. *sometimes we call our son Danil (Dan'l) too!

Mary Ellen O’Connell’s Irish Stew

2 teaspoons vegetable oil

1 pound of beef stew meat

salt and pepper to taste

1 (14oz.) can beef broth

1 (12oz.) bottle of Guinness Stout/Pal Ale beer

1 ½ cups cubed peeled, baking potato

1 cup thinly sliced leek (about 1 large)

1 cup sliced carrots (about ½ inch thick)

½ cup chopped yellow onion (optional)

3 thyme sprigs

1 bay leaf

½ teaspoon of kosher salt

¼ teaspoon black pepper

¼ cup water

2 Tablespoons flour

1 Tablespoon fresh lemon juice

1 teaspoon sugar

¼ cup chopped fresh parsley

Wash and peel baking potatoes and carrots. Cut up potatoes into small cube pieces and carrots into ½-inch slices. Place in large bowl. Rinse leek and slice and add to bowl.

Heat vegetable oil in a Dutch oven, or large pot, on medium-high heat. Add stew meat and season to your liking with salt and pepper. Cook meat for five minutes, browning on all sides.  Pour in beef broth, beer, sliced vegetables, thyme sprigs, bay leaf, salt, and pepper. Stir to combine and bring to a boil.

Cover, reduce heat, and simmer on low heat for 45 minutes or until vegetables are tender. Stir occasionally.

Remove cover and take out bay leaf and thyme sprigs.

In a small bowl, combine ¼ cup water, flour, lemon juice, and sugar stirring well with a whisk. Add this flour mixture to the soup pot and bring to a boil.

Cook three minutes stirring constantly. Remove from heat and stir in parsley.

Makes four to six servings.