COWBOY IRISH STEW
- 1/2 cup all-purpose flour
- 1 Tbsp coarse salt
- 1 Tbsp ground black pepper
- 2 Tbsp vegetable oil
- 2 1/2 pounds beef stew meat
- 1 medium onion, chopped
- 8 cloves garlic, minced
- 2 cups beef stock
- 2 tsp fresh thyme leaves
- 1large turnip, peeled and diced
- 3 Tbsp fresh parsley, chopped
- 2 Tbsp Worcestershire sauce
- 1/4 tsp liquid smoke Salt and pepper to taste
- 1 Tbsp spicy mustard or Dijon mustard
- 3 carrots, cut in bite-sized pieces
- 1 pound potatoes, cut in 1/2-inch pieces
- 1 pound crimini or portobello mushrooms, cut in bite-sized pieces
INSTRUCTIONS
Preheat oven to 300°F. In a medium bowl, mix together flour, salt and pepper. Set aside.
Heat oil in a large, oven proof pot over medium heat. Dredge beef in flour mixture and add to pot with garlic and onions. Cook until well browned on all sides, stirring occasionally. Add all remaining ingredients except parsley and mushrooms. Reduce heat to medium low, cover and cook for 10 minutes.
After 10 minutes, stir well to incorporate the browned bits from the bottom of the pot. Cover and place in oven for 30 minutes.
Remove from oven, add parsley and mushrooms and cook, covered, over medium heat for an additional 10 minutes. Taste for seasoning and serve with a good crusty bread.
IRISH SODA BREAD MUFFINS WITH CHEDDAR AND JALAPEÑOS
Proving that, in Texas, everything is better if you add cheddar and jalapeños!
- 3 c all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 2 tbsp white sugar
- 1/2 tsp baking soda
- 1-3/4 c buttermilk
- 1 egg
- 1/4 c butter melted
- 1 c shredded cheddar
- 4 jalapeños seeded and diced
INSTRUCTIONS
Preheat oven to 375°F. Line a muffin tin with paper liners, or spray muffin tin with cooking spray.
Mix flour, baking powder, salt, sugar, and baking soda in a large bowl. Whisk together buttermilk and egg together in a small bowl. Stir into flour mixture. Fold butter into the batter. Stir in shredded Cheddar, add diced jalapeños.
Spoon batter into the prepared muffin tin. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes.
IRISH BROWNIES
- 1 c all-purpose flour
- 1/4 teaspoon salt
- 3/4 c unsweet cocoa powder
- 8 oz dark bittersweet chocolate, chopped
- 3/4 c white chocolate chips
- 4 large eggs, room temperature
- 1 c granulated sugar
- 1 c semisweet chocolate chips
- 10 oz Guinness Extra Stout beer, room temperature (no foam)
- 2 tbsp confectioners’ sugar (approximate) for dusting
- 6 tbsp unsalted butter, room temperature, cut into cubes
INSTRUCTIONS
Preheat oven to 375°F. Line a 9×13-inch baking pan with nonstick foil. In medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.
Melt butter, bittersweet chocolate, and white chocolate chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat. In large mixing bowl, beat eggs and sugar high-speed until light and fluffy (about 3 minutes). Add melted chocolate mixture, beating until combined.
Mix flour mixture into melted chocolate mixture. Whisk in Guinness stout beer. The batter will seem a bit thin. Drop semisweet chocolate chips evenly on top of batter (some will sink in).
Pour into prepared baking pan. Bake 25 to 30 minutes on center rack in the oven, until a toothpick inserted in the center comes out almost clean. Let brownies cool, uncovered, until they reach room temperature. Dust with confectioners’ sugar before serving. Makes 3 to 4 dozen brownies, depending on how large you cut them.