Tag Archives: St. Patricks

ACC Parties: Another St. Patricks Day

Another year, another St. Patrick’s Day party at the Costello household.  This year I wanted to really kick it up a notch because my sister in law Sara is going to be in town.  We all know how much I love to give party favors and when I saw a set of glass decanters on Everything But The House (that site is dangerous – you have been warned) I knew they would make epic take home gifts.  They worked out to only be a couple of dollars each and now all of my friends remember this party when they look at their bar cart.

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This is a party I have thrown many times before (9 years with my husband Patrick so at least that many times!) so I have collected a good amount of green gear and a menu that I don’t play with too much.  People get pretty wedded to the dishes I make but I try to mix it up a little to keep people on their toes.  I made Ina’s herb dip that is a must at all of my parties but presented it as the Irish flag.

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Then of course a massive cheese board with lots of yummy Irish cheeses and personalized napkins with Patrick’s favorite Irish toast.  Lots of folks ask where I order my napkins from – For Your Party is hands down the best site I have found.  The quality is so good, the prices are totally reasonable and they have tons of options to pick from.

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I swear even the most casual party instantly feels more classy with special touches like those.  The other dinner size napkins are from Caspari and the cute flatware buckets are a Target dollar section find.

 

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As you may know from my previous St. Patrick’s post this Brown Butter Soda Bread with rosemary is a must have.  I had to make 4 loaves to accommodate the crowd!

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Apologies about the pictures of the food – Irish food may be satisfying but it’s not all that pretty!  I went with Beef and Guinness Short Ribs that worked beautifully in my slow cooker to stay warm all party long.  Your could of course do my Patrick’s Irish Stew instead.

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I actually make Ina’s Sauteed Cabbage a lot in the winter when there are not may fun options in the produce section.  It’s incredible what a little bit of butter will do to make this hated vegetable a winning side dish!

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And of course you can’t have St. Patrick’s Day without potatoes – for a twist on your usual mashed potatoes try this Smashed Red Potatoes recipe.  I love how the creme fraiche gives them a little tang to cut through the rich meat on the side.

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This Chocolate Whiskey Cake from the New York Times is RICH!  Make sure to have coffee and some ice cream or whipped cream with it on the side – I didn’t and it was a bit much.  The leftovers make for a great morning after breakfast though!

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After all that food, Jameson and Guinness you are definitely going to need a cat nap….Happy St. Patricks Day!

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Patrick’s Irish Stew

Growing up in an Irish family in Boston, you pretty much take it for granted that everyone celebrates St. Patrick’s day.  I didn’t realize until I left the nest that EVERYONE celebrates St. Patrick’s day.  And who could blame them?  The Irish are the friendliest people you will ever meet, love to drink, eat, dance and have a good time.  No wonder everyone wants to be Irish!  St. Patrick’s day is a terrific excuse to have a party or at the very least a nice tall Guinness.  However, I had to take my celebrations to a whole new level when I met my husband, Patrick.

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In Adare, Ireland

Every March 17th I make this incredible soda bread made with brown butter and rosemary and have plenty of Irish whiskey and beer on hand to share with our friends.  This year I thought my man should have his very own stew with all of his favorite things included.  Jameson, Guinness and coffee pretty much fuel Patrick so I added those to a hearty beef stew and came up with the perfect way to celebrate this year.  Sláinte!

Patrick’s Irish Stew (printable version at the end of the post)

Inspiration:  my hubby
Special Equipment:  large dutch oven with a cover, butchers twine (optional)

  • 3 tablespoons olive oil
  • 2 pounds of beef chuck cut into 1 inch cubes
  • 3 slices of bacon, chopped
  • 1 onion, chopped
  • 1 leek, cleaned and sliced
  • 4 carrots, peeled and chopped
  • 3 cloves of garlic, chopped
  • 2 tablespoons butter
  • 3 tablespoons Jameson Irish Whiskey
  • 1 sprig of thyme
  • 1 sprig of rosemary
  • 1 bay leaf
  • 2 1/2 cups of beef broth
  • 1 1/2 cups of Guinness
  • 1/2 cup coffee
  • 2 tablespoon flour
  • 1 cup frozen pearl onions
  • 1/2 cup frozen peas

Preheat your oven to 400 degrees.  Make sure all of the pieces of beef are around the same size, if not cut them until they are.  Sometimes I am lazy and buy the precut stuff (or it is on sale) but often they are all weirdly shaped.  It’s worth taking the time to cut them all the same so they cook at the same time.  Salt and pepper the beef cubes.  In a large dutch oven heat 2 tablespoons of the olive oil over medium high heat.  When hot add half of the beef cubes, making sure not to crowd them.  Let them cook about 5 minutes and don’t mess with them much or they won’t get brown.  Flip and cook the other side for 5 minutes and then remove them to a plate.  Add another tablespoon of oil (if necessary) and add the remaining beef cubes, repeating the 5 minutes then flip and 5 minutes more routine.  Add the second batch to the plate and toss in the bacon.  Let the bacon cook until starting to crisp, about 3 to 4 minutes and then add in the chopped onion, leek, carrots, garlic and butter.

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Leeks, onions and carrots = the Irish flag!

Salt and pepper everything.  Cook for another 3 to 4 minutes until the onion and leek have softened.  Sprinkle on the flour and stir to combine.  Cook for another minute until all the flour is absorbed.  Add the Jameson and let cook for 1 minute.  If you have butchers twine tie the herbs together and add, otherwise just toss them in.  Add the beef broth, Guinness and coffee and stir to combine.

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Bring to a simmer then cover and put it in the oven.  Cook for an hour and a half, stirring once.  At the very end fish out the herbs then stir in the frozen pearl onions and frozen peas and cook for a minute or two more either in the oven or on the stovetop until they are heated through. The stew can be served right away, kept in the fridge for a couple of days or frozen for several months.

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Patrick's Irish Stew

  • Servings: 4-6
  • Print

Special Equipment:  large dutch oven with a cover, butchers twine (optional)

  • 3 tablespoons olive oil
  • 2 pounds of beef chuck cut into 1 inch cubes
  • 3 slices of bacon, chopped
  • 1 onion, chopped
  • 1 leek, cleaned and sliced
  • 4 carrots, peeled and chopped
  • 3 cloves of garlic, chopped
  • 2 tablespoons butter
  • 3 tablespoons Jameson Irish Whiskey
  • 1 sprig of thyme
  • 1 sprig rosemary
  • 1 bay leaf
  • 2 1/2 cups of beef broth
  • 1 1/2 cups of Guinness
  • 1/2 cup coffee
  • 2 tablespoon flour
  • 1 cup frozen pearl onions
  • 1/2 cup frozen peas

Preheat your oven to 400 degrees.  Salt and pepper the beef cubes.  In a large dutch oven heat 2 tablespoons of the olive oil over medium high heat.  When hot add half of the beef cubes, making sure not to crowd them.  Let them cook about 5 minutes and don’t mess with them much or they won’t get brown.  Flip and cook the other side for 5 minutes and then remove them to a plate.  Add another tablespoon of oil (if necessary) and add the remaining beef cubes, repeating the 5 minutes then flip and 5 minutes more routine.  Add the second batch to the plate and toss in the bacon.  Let the bacon cook until starting to crisp, about 3 to 4 minutes and then add in the chopped onion, leek, carrots, garlic and butter.

Salt and pepper everything.  Cook for another 3 to 4 minutes until the onion and leek have softened.  Sprinkle on the flour and stir to combine.  Cook for another minute until all the flour is absorbed.  Add the Jameson and let cook for 1 minute.  If you have butchers twine tie the herbs together and add, otherwise just toss them in.  Add the beef broth, Guinness and coffee and stir to combine.  Bring to a simmer then cover and put it in the oven.  Cook for an hour and a half, stirring once.  At the very end fish out the herbs then stir in the frozen pearl onions and frozen peas and cook for a minute or two more either in the oven or on the stovetop until they are heated through.  The stew can be served right away, kept in the fridge for a couple of days or frozen for several months.

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