My Irish Stew

3 Tbsp. vegetable oil

2 lbs. stew meat, cut into 1-inch cubes

2 large onions, cut into 1/4-inch slices

3 cloves garlic, minced

2 Tbsp. Creole seasoning

2 Tbsp. dried thyme

3 Tbsp. tomato paste

1 pint ale

4 cups beef stock

1 Tbsp. sugar 3 bay leaves

3 Tbsp. butter

3 carrots, slices in rounds

4 large potatoes, cubed

2 cups cabbage, sliced

2 Tbsp. Italian parsley, chopped

In a large stockpot over medium heat, heat oil. Add beef and brown all sides. You might need to do this in 2 batches. It will take abut 5 minutes for each batch to brown. Remove and set aside.

Add onions and sauté about 3 minutes, about 3 minutes until translucent. Add garlic, Creole seasoning, and thyme and continue to sauté until garlic releases oils, about 1 minute. Add tomato paste and continue to sauté for 1 minute. Add beef back into the mixture and continue to sauté until browned, about 4 minutes.

Deglaze with ale. Add stock, sugar and bay leaves. Bring to a boil and reduce to a simmer.

In a sauté pan, heat butter and sauté carrots and potatoes until golden brown, about 15 minutes. Add cabbage and sauté until slightly wilted, about 3 minutes.

Add sautéed vegetables to stock pot and cook thoroughly before serving. Garnish with parsley.

Irish Soda Bread

3 1/2 all-purpose flour

4 Tbsp. sugar

1 tsp. baking soda

1 tsp. kosher salt

1 3/4 cups cold butter milk

1 cup raisins, optional

Preheat over to 425 degrees. Prepare a baking sheet by lightly flouring.

Mix flour, sugar, baking soda and salt thoroughly. Slowly add buttermilk and mix to form wet clumps. Add raisins, if using.

Once a lightly floured work surface, gather dough into a ball and knead until dough holds, about 1 minute. Be careful not to overwork or bread will be hard.

Place on baking sheet, score the top with an X. Bake until browned and when tapped sounds hollow. Remove from oven and cool completely.