March is all about the Irish.
With me being born in March, and my red hair color.....Yes, I do consider myself somewhat Irish. I can pretend anyway....
I love the month of March!
Normally a true Irish stew is made with lamb or mutton. Since I am not a huge lamb fan, I decided to go with beef roast.
I cubed a 2.14 lb. beef roast and browned it with 3 cloves chopped garlic. In olive oil, of course.
2.14 lb. beef roast, cut in cubes
3 cloves chopped garlic
1 1/2 tsp. sage
10 potatoes, peeled and cubed
4 carrots, diced (I used sliced carrots prepackaged)
1 small to medium onion, chopped
1 tsp. celery salt
1 tsp. Worcestershire sauce
ground black pepper
2 TBS beef soup base
salt to taste
1 bottle beer
water to cover
1 TBS cornstarch, or as needed
1/4 c. soup broth
Heat the oil in a skillet over medium-high heat. Add the beef and garlic to the oil. Brown and season with sage; cook the beef until browned.
Place beef mixture, potatoes, carrots, onion, celery seed, Worcestershire sauce, pepper, soup base, and beer in a crock pot, season with salt. Pour enough water over the mixture to cover. Set crock pot on high and cover. Cook for 4 to 5 hours, stirring occasionally.
When the stew is done to your liking, whisk together the cornstarch and broth from soup in a small cup or bowl until smooth; stir through the stew. Allow the stew to cook until thickened, 15 to 20 minutes.
"May flowers always line your path and sunshine light your day. May songbirds serenade you every step along the way. May a rainbow run beside you in a sky that's always blue. And may happiness fill your heart each day your whole life through."