Jack’s Recipe for Irish Stew with Mash Potatoes:

Notice...
This recipe requires time, do not rush it or take short cuts.
Please follow instructions or your beef will be tough.

Ingredients and Amounts:
1/4 cup Fresh Green Garden Standard Parsley
1/4 cup Fresh Italian Parsley
4 Bay Leaves
1 Tablespoon of Dry Basil
1 Tablespoon of Fresh Chopped Garlic
1 Standard Size Bottle of Red Diner Wine (Merlot)
4 Large Brown Mushrooms
4 Large White Button Mushrooms
1 Tablespoon Table Salt
1 Tablespoon White Sugar (not artificial)
2 1/2 to 3 Pounds of Lean Beef Shoulder cut by butcher into 4 equal cubes (excess fat removed)
1 Teaspoon of LP Sauce (original)
2 Fresh Celery Stocks
1 Large Red Onion
3 Spring Onions
1 Tablespoon of Fresh Ground Black Pepper
1 Large Bag of Baby Carrots
Butter
Olive Oil
4 to 6 White Rose Potatoes (Medium Size)
1 14-Ounce Can of Chicken Stock
2 Sticks of Butter or Margin (I personally prefer butter for
Mash Potatoes).
1 Pint of Half and Half or Milk
See Options Below

Note: Because of the time required to prepare and cook this dish, I usually do the marinate in the morning around 10:00am. Then the next day around Noon I start the cooking process. By the time you are done with everything you should be able to have diner around 6:00pm.


Kitchen Items and Utensils:
1 Large 5-Quart Pot (I personally use an Iron Pot, seasoned,
with a glass lid).
1 5-quart large mixing type bowl (I personally use glass).
1 3-Quart or larger Stove Top Cooking Pot, I use Revereware.
I kitchen cutting knife or paring knife.
1 Fork for cooking.
Tablespoons.
Teaspoons.
Pair of Tongs.
Mash Potato Utensil
Paper Towels.
Saran Type Plastic Wrap.
Can Opener.
Cutting Board.
Long handled metal or wood cooking spoon.
Wine Corkscrew Opener.
Large Diner Plate or Bowl for handling the meat.


Preparation Directions:
In a Large glass or ceramic bowl (3-4 quart size)
 place the following ingredients in the bowl …
Using a diagonal cut - Cut 2 Celery Stalks into 1-inch pieces
1 Cup of Baby Carrots (keep whole)
Slice a whole Red Onion into 1/2 inch long cuts, then cut in half (but don’t dice)
Slice the Mushrooms into 1/2 inch long cuts, then cut in half (but don’t dice)
Dice the 3 Spring Onions
Dice Green Parsley (remove stems)
Dice Italian Parsley (remove stems)
Add the (see quantities above) Sugar, Salt, Fresh Ground Black Pepper, Basil, Chopped Garlic, L&P Sauce, Bay Leaves, and 1/2 the bottle of Red Wine .. then Stir (mix thoroughly)
Take the Beef Shoulder Pieces – with a fork poke each side about 3 to 4 times (this allows the wine to get into the meat) (do not tenderize or over poke the meat)
Place the Meat Cubes into the bowl, move vegetables around the sides of the meat, sprinkle lightly on top of each meat cube some Olive Oil, then add the remaining Red Wine.
Cover with Clear Plastic Wrap - Marinate and refrigerate over night (at least 12-hours but preferably 24-hours).


Beef Stew Cooking Directions (follow these closely):
Using a 5-Quart Iron Pot with Glass Lid
Remove marinate from refrigerator.
Remove ‘Meat’ only, place on a plate, remove any clinging veggies, pat dry each piece with a paper towel.
Open can of Chicken Stock.
Preheat Iron Pot on High Heat.
When Hot, Place 1/2 stick of butter and about 2 Tablespoons of
Olive Oil.
Sear Meat Cubes on ALL 6 Sides, – do NOT overcook (if needed add about another Tablespoon of Butter).
As meat cooks, remove place on plate.
When meat is completed, turn off fire, remove liquid from pan, dispose of liquid, wipe bottom of pan with a paper towel (use tongs).
Next, turn fire back to high heat
Quickly add the Chicken Stock plus one 1/3 can of Water.
Place all the meat back into the Pot
Bring to a boil.
Add the remaining Marinated Ingredients and Wine.
Add an additional 1 Cup of Baby Carrots.
Reduce to Medium Heat – cover with lid.
Once it comes to a boil, stir with metal or wooden spoon.
Place Pot on Simmer (may be separate burner on your stove).
Keep Covered - Simmer for approximately 5 hours (or until meat is fork tender and falls apart), lightly stir approximately once after the first 30 minutes, then lightly stir again once every hour.
After about 2-hours of simmering remove all bay leaves.

Helpful Hints: It should be done when about 1/3 of the liquid is cooked off and absorbed.
Taste before turning off .. add salt, pepper, or a very small amount of sugar .. heat for another 10 minutes if additional seasoning was added.
Turn Off Stove, leave covered.
Let stand for about 15 minutes before serving.
Do NOT cut or slice meat.


Potato Cooking Directions:
Place Potatoes in boiling water with a small amount of salt added.
When done, remove, cool for about 5 minutes, and remove skins.
In a large bowl, cut potatoes into cubes, then mash.
Add 1/2 stick of Butter.
Add 1/4 cup of Half and Half or Milk (I prefer rich and creamy so I use half and half).
Mash until creamy.
Add salt and pepper to taste.
Add more Milk or Butter as needed and to taste.


Serving Instructions:
Place mash potatoes on plate.
Dip up Irish Stew and serve.
Cover mash potatoes with gravy.
Adults get one piece of beef.


Optional Cooking Hints and Ingredients:
--- You can substitute the Italian Parsley with Cilantro but reduce the amount to about 2 Tablespoons (no stems).
--- You can substitute Baby Carrots for large garden carrots. If you do, cut into 2 inch diagonal cuts. I personally like the Baby Carrots better they are sweeter.
--- After adding the ingredients above you may also add
1 Tablespoon of A-1 Steak Sauce ( I have tried this but it gives the sauce a ting).
--- If you are a true Meat Lover, you can substitute the Chicken Stock with Beef Stock but this will give it a somewhat of a stronger taste, some like it that way, you will have to add 1 can of water, everything else remains the same.

You can Freeze what portion of the ‘Irish Stew’ you don’t eat. I store my leftovers in Tupperware Plastic Tubs. It will last about 3-months in the freezer. The mash potatoes will have to be eaten the next day.

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