This is a tribute to all of you Irish-Americans (and Canadians!) who kept the traditions alive in the new country, to the best of their ability. This stew and soda bread recipe is more likely a melding of the American and Irish traditions. It's warm, flavourful and celebratory, if not truly authentic!
2T olive oil (divided)
2 lbs stewing Lamb (or beef) cut into 1 inch cubes
3 cups mushrooms, quartered
4 medium onions, chopped
4 cloves garlic, chopped
8 white or red new potatoes, peeled and cubed
2 cups carrots, chopped
2 cups parsnips, chopped
2T caraway seeds
1 t fresh thyme
1 t nutmeg, freshly grated
1 large can Guinness beer
6-8 cups beef broth
fresh salt and pepper
1/2 cup parsley
- Dredge lamb with seasoned flour
- Using a large dutch oven, heat 1 T of oil on medium-high heat and fry lamb in batches making sure to brown it well on all sides.
- Remove lamb to plate, set aside
- Add onions, mushrooms and garlic and fry until soft. Add caraway seeds, nutmeg and salt and pepper.
- Add lamb back into pot, add beer and scrape all crispy bits off the bottom.
- Add stalk and bring to boil
- Turn heat to low cover and simmer until meat is tender about 1.5 hours
- Add remaining vegetables and continue to simmer for 35 min until soft
- When meat has tenderized and stew is of the desired thickness, stir in parsley.
- Serve with soda bread.
2 tablespoons unsalted butter, melted
4 cups all-purpose flour, plus more for kneading
3/4 cup sugar
2 tablespoons caraway seeds
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups buttermilk, plus more for brushing
2 large eggs
Preheat oven to 350° and butter a large baking sheet.
In a large bowl, combine flour, sugar, caraway seeds, baking soda, salt and baking powder.
In a separate bowl, whisk buttermilk and eggs.
Cut 2 tablespoons of butter into the dry ingredients, until mixture resembles coarse sand.Stir the wet ingredients into the dry ingredients, to form a dough.
Turn dough out onto floured surface and lightly kneed into a 9 inch round. Place on prepared baking sheet. Brush loaf with buttermilk and using a sharp knife, score an "X" onto the top of the loaf.
Bake until skewer inserted in centre comes out clean (35-35 minutes).
Cool on wire rack for a few minutes before serving.