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Video: Cook up a hearty Irish meal for St. Patrick’s Day

  1. Closed captioning of: Cook up a hearty Irish meal for St. Patrick’s Day

    >>> this morning on "today's" melting pot, we have a cookbook author and a third generation farmer at her family's bed and breakfast in ireland . we have a hearty irish meal for st. patrick 's day. good morning.

    >> good morning, tamron.

    >> pleasure to be here. let's launch in. i can smell the flavors already.

    >> we have this lovely irish beef. you're going to cook it.

    >> irish beef, what does that mean?

    >> well, in ireland , our animals are grass fed . we have the most beautiful flavor coming into our ingredients, it's in our irish butter and cheeses and meats.

    >> how is st. patrick 's day celebrated in ireland ?

    >> well, it is a big national holiday because, of course, st. patrick brought christianity to ireland in the fifth century. we have a huge celebration. but this year is a year of celebrations.

    >> and you added butter.

    >> yes, a little butter in there. and we sizzled the meat away and get it lovely and brown.

    >> okay.

    >> what we want is color and sweetness.

    >> how long do we cook this on each side?

    >> we are coloring it.

    >> coloring it.

    >> very nice. it's not cooking through and through. we've got that going.

    >> let's pretend we've browned that.

    >> we've browned our meat.

    >> and put our onions in and the onions have caramelized.

    >> irish onions?

    >> of course they have to be.

    >> pop in a little bit of sugar. this is irish stout.

    >> this is about what? 2 cups?

    >> a pint.

    >> makes sense then.

    >> that should do it. and i know normally we have our stout in a glass in ireland but we like to use it for cooking, as well.

    >> that's very nice.

    >> and we have some thyme and parsley. pop those in.

    >> what does the thyme add to this? lemony?

    >> just get the flavor. all kind of rustic flavor. we have some tomato puree here.

    >> okay.

    >> mustard. and the mustard gives it tang?

    >> mm-hmm. add to the broth.

    >> all that goes in.

    >> yep.

    >> and then what we're going to do is pour that in here with the mushroom.

    >> right now?

    >> we have our beef in here, mushroom.

    >> okay. i'm a little weak.

    >> you've got the hard job today.

    >> okay. so we got that in.

    >> yep. mushrooms, any kind of mushrooms, or what do you prefer?

    >> we use the button mushrooms.

    >> okay.

    >> and here we have our potato and sweet potato and layers of that.

    >> nice.

    >> you layer potato, white potato and sweet potato .

    >> the sweet potato wouldn't be traditional, but i like the color.

    >> very nice.

    >> then you have a little butter.

    >> we have some butter there. and this recipe is a heritage family recipe, i grew up in an 1850s farmhouse, a bed and breakfast , and being a farmhouse, you need hearty meals for your family.

    >> and something that warms up. absolutely, perfect sense. it is interesting when you look at the background of a food and usually from the practicality standpoint feeding an entire family on a bucket.

    >> come on in. how long do you put this in the oven?

    >> for two hours, you take it out and brown the top of it.

    >> beautiful.

    >> great family recipe.

    >> mushrooms in there?

    >> no, they're button mushrooms. it's a traditional irish mushroom. i don't know, i guessed the name of a mushroom. this is beautiful. and again, it's easy to serve, do it family style and you can warm it up a little bit later. gentlemen, would you like a little bit?

    >> yes, ma'am.

    >> you have soda bread made with your beautiful hands.

    >> have, indeed. what we're doing with our cookers school, running heritage cookery programs. people can learn about the irish history of food and it's all part of the gathering of ireland .

    >> i love cookery, i love that.

    >> love that.

    >> yeah, please.

    >> okay.

    >> delicious.

    >> isn't it? oh, gosh, well, catherine.

    >> that's incredible.

    >> a big plate here. thank you, again. this is fantastic. fantastic. you got a little bread, guys? happy st. patrick 's day. beautiful, thank you.

    >> thank you so much. happy st. patrick 's day to everybody.

    >> and this is "today" on nbc. i'm eating last. of.

    >>> coming up tomorrow, how to have a fit pregnancy.

    >>> but coming up next, we hakathie lee and hoda.

    >>> deals after your local news and weather.

    >> nice. [ female announcer ] this is speeding. this is fast food . this is the express lane . and this is the fast track . this is the fastest in-home wifi. this is xfinity internet. xfinity. the

TODAY recipes
updated 3/13/2013 6:11:46 PM ET 2013-03-13T22:11:46

Recipe: Beef and Irish stout stew with potato topping

Ingredients
  • For the stew:
  • 2 1/2 lbs stewing beef, trimmed of fat, diced into 1 1/2-inch cubes
  • Flour, with salt and fresh ground black pepper added
  • 3 onions, thinly sliced
  • 1 pint Irish stout
  • 1 dessert spoonful sugar
  • 1 tsp powder English mustard
  • 1 can (14 oz) chopped tomatoes
  • 1 tbsp Worcestershire sauce
  • 1 1/2 tsp chopped thyme
  • 2 tbsp chopped parsley
  • 9 oz button mushrooms, quartered
  • Beef stock, optional
  • Salt and freshly ground black pepper
  • For the topping:
  • 1 large sweet potato, peeled and sliced into 1/2 inch slices
  • 2 large potatoes, peeled and sliced into 1/2 inch slices
  • Irish butter and olive oil for frying
Preparation

1. Preheat the oven to 350 degrees.

2. Toss the diced beef in the flour. Shake off the excess flour. Melt some butter with olive oil over medium heat and fry the beef, in batches, until golden brown on all sides. 

3. Place the meat into a large, shallow casserole dish. Add some more oil to the frying pan and gently fry the onions. Deglaze the pan with a little Irish stout. 

4. Transfer the fried onions, the rest of the Irish stout, juices from the pan, sugar, mustard, chopped tomatoes, Worcestershire sauce, thyme and parsley into the casserole. Add a little beef stock at this stage, if needed.

5. Separately, fry the mushrooms in a little butter until cooked through and lightly golden. Add to the beef mix.

6. For the topping, arrange the potato and sweet potato slices over the top of the casserole. Brush over most of the melted butter, retaining a little for later.

7. Place in the preheated oven, with the lid on for about 2 hours.

8. Remove the lid, increase the oven temperature to 400 degrees. Brush with a little more butter and return to the oven for 20  more minutes to crisp.

9. Allow to cool slightly, garnish with chopped parsley before serving.

Serving Size

Makes 6 to 8 servings

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