Even though the famous NYC St. Patrick’s Day Parade is not being held again this year, you can still celebrate by serving up a taste of Ireland, with one or both of these recipes for a main course and a dessert that combines Guinness, esperesso and chocolate.
Irish Beef Stew Recipe
This recipe uses a bounty of fresh ingredients, most of which are available from the artisanal grocery Grand Central Market in Grand Central Terminal.
If you can’t make it to the Market, order the ingredients for delivery instead, often available the same day with Mercato.com.
Order 24/7 by clicking the ingredient links.
1/4 cup vegetable oil from Pescatore Seafood Co.
1 1/4 pounds stew beef from Ceriello Fine Foods, cut into 1-inch pieces
6 large garlic cloves from Eli Zabar’s Farm-To-Table, minced
8 cups beef stock from Eli Zabar’s Farm-To-Table, or canned beef broth
2 tablespoons tomato paste from Pescatore Seafood Co.
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves from Eli Zabar’s Farm-To-Table
2 tablespoons (1/4 stick) butter from Murray’s Cheese
3 pounds russet potatoes from Eli Zabar’s Farm-To-Table, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped, from Eli Zabar’s Farm-To-Table
2 cups 1/2-inch pieces peeled carrots from Eli Zabar’s Farm-To-Table
2 tablespoons chopped fresh parsley from Eli Zabar’s Farm-To-Table (garnish)
Heat oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine.
Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes.
Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. (Can be prepared up to 2 days ahead. Cool slightly.
Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Transfer stew to serving bowl. Sprinkle with parsley and serve.
Makes 4 to 6 servings.
Recipe courtesy of Epicurious.
Guinness Float with Cheese Pairings
Take dessert up a notch this St. Patrick’s Day by creating a Guinness Affogato – and pair it with Murray’s famous Irish Cheddar (on sale through Wednesday)! Here’s how to make this unforgettable spread:
Step 1: Hot espresso is required, and you won’t regret it!
Pour a couple of ounces of Guinness in the bottom of a pint glass, then drop in 3 scoops of vanilla ice cream with a small draught of Guinness over each.
Then pour 2 ounces of hot espresso, and top with chocolate syrup!
Step 2: On to the cheese! Murray’s Cheese recommends serving Vermont Creamery Bijou and Arethusa Farm & Dairy Arethusa Blue alongside their own Irish Cheddar.
For a crunch, consider crackers with sweetness built in, and then finish with chocolate-covered Spanish almonds.
All are available at Murray’s in Grand Central Market. Sláinte!
Recipe courtesy of Murray’s Cheese.
Photos courtesy Grand Central Market