We had a special tradition, whether it was planned, I actually have no idea, but we often had Corned Beef and Cabbage. I also remember him bringing me to a sweet little Irish restauraunt called O’Malley’s, which would actually later be my first employer.
Every year without fail, we would come up with an ingenious idea for a leprechaun trap. Which we would set up the night of the 17th, with our bellies full, and then we would pull out my copy of “Faeries” and read the chapter on leprechauns. The book is very old, tattered and slightly moldy from being left out in the rain, but of course this only adds to the story (of finding the book while wandering in the forest).
This is one tradition that I will carry on, as it was such a special time for me growing up. Believing in magic and always listening for the click of a hammer in the hedgerow.
Now on to the stew, I used a gluten-free beer, and it was AMAZING! If you would rather, feel free to use a real Guinness Draft.
My remake of “Champ”(the famous Irish mashed potatoes with scallions) is made with cauliflower and parsnip. It is smooth, buttery and goes perfect with the stew. So serve the stew with a dollop of Champ on top!
- 1 TBS coconut oil or pastured butter
- 1 lb grass-fed beef stew meat
- 1 large onion, diced
- 3 garlic cloves, minced
- 6 oz of the darkest gluten-free beer you can find, or Guinness Stout
- 1 large carrot, diced
- 1 stalk of celery, diced
- 1 large parsnip, diced
- 2 TBS tomato paste
- 1 quart beef stock
- 1 sprig fresh thyme, or ½ tsp dried
- 1 sprig fresh rosemary, or ½ tsp dried
- 2 TBS arrowroot powder dissolved in 3 TBS water
- In a large Dutch oven, or large pan, heat coconut oil or butter over medium high heat. Add meat and sauté for five minutes then add the onions and garlic.
- Continue to cook over medium high heat until the cubes are browned. Take the pan off the heat, slide the meat, onions, and garlic into the crockpot.
- Add the beer to the dutch oven or pan, and scrape the browned bits off the bottom. Let the beer sit in the pan while you add all of your vegetables, tomato paste, beef stock, thyme and rosemary to the crockpot.
- Add the reserved beer to your crockpot and stir everything until incorporated. Set your crockpot on low and cook for 10-12 hours.
- Twenty minutes before serving, add your arrowroot/water mixture, and stir to incorporate. Let cook for another few minutes.
- Serve topped with Irish Champ !
- 1 head of cauliflower, cut into florets
- 1 parsnip, peeled and diced
- ¼ cup reserved steaming water
- 2 TBS pastured butter, ghee or coconut oil
- salt and pepper to taste
- 3 green onions, chopped, plus more for garnish
- Steam your cauliflower and parsnip for 7-10 minutes or until soft. Reserve ¼ cup of the steaming water.
- Transfer cauliflower and parsnip to the bowl of a food processor, and process with the reserved steaming water, and butter. Add green onions to the champ just before serving.
- Garnish with extra green onions and fresh ground pepper