St. Patrick’s Day Brings Out The Irish Cooking at MediLodge

There is something about St. Patrick’s Day that brings out the Irish cook in all of us.  Whether or not you are Irish, everyone can partake in the fun, festivities and food of St. Patrick’s Day.

Corned beef and cabbage is a favorite.  You can add healthy things like potatoes and carrots to the recipe.  This is a great meal because it can be put in the crock pot in the morning and it’s ready for dinnertime.

Lamb Stew is another great dish to put on your St. Patrick’s Day table.  There are slow cooker or crock pot recipes available for this family favorite if you take the time to search the internet.  This is a stick to your ribs kind of meal that is very popular in cooler climates and makes a great lunch or dinner and goes quite well with Irish Soda Bread.

Shepherd’s Pie is another hearty meal that is a wonderful addition to the St. Patrick’s Day festivities.  This dish is a favorite among those who have tried it and might just become a staple recipe in your kitchen.  If you’re searching for a recipe, find one that is simple and easy-to-make.   A bag of frozen mixed vegetables can save time and money.

MediLodge would like to share a recipe for a favorite of ours, Irish Beef Stew.


Irish Beef Stew


2 ½ lbs. boneless sirloin tip roast, fat trimmed, cut into eleven 2-inch pieces

1/3 cup all-purpose flour

2 T. vegetable oil

4 sprigs fresh thyme

2 garlic cloves, sliced

2 medium leeks, halved lengthwise and sliced

½-inch thick

1 bay leaf

1 medium yellow onion, cut into wedges

8 cups less-sodium beef broth

1 T. Worcestershire sauce

1 ½ lbs. baby red-skinned potatoes, quartered

2 cups baby carrots

½ cup barley

¼ cup coarsely chopped fresh parsley leaves plus additional for garnish

1 ½ cups frozen peas

1 ½ T. red wine vinegar

Kosher salt and ground black pepper, to taste

Chopped fresh chives for garnish

Irish Beef Stew


1.  In large bowl, toss beef with flour to coat. In large stockpot, heat oil over medium-high heat. In 2 batches, add beef and cook each batch 3 to 5 minutes or until beef is browned, stirring occasionally.

2.  Add thyme, garlic, leeks, bay leaf, onion, broth and Worcestershire, and heat to boiling. Reduce heat to medium-low; cover and simmer 45 minutes. Add potatoes, carrots, barley and parsley; cook and cover 1 hour longer or until beef and potatoes are tender. Add peas and vinegar and cook 5 minutes.

3. Remove and discard bay leaf and thyme stems. Season with salt and pepper.

Serve garnished with parsley and chives.



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