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St. Patrick's Day: McGuire's Irish Pub Stew

Source of Recipe

Chef Jim Martin


List of Ingredients

20 lbs. steak and lamb trimmings
1 gallon water
2 bags carrots, cut up
3 bunches celery, cut up
10 large onions, cut up
Couple of sprinkles of steak shake or salt, pepper, garlic powder
1 can demi-glaze
2 lbs. frozen green beans
Cooked red potatoes, 3 per serving
1/2 cup butter
1/4-1/2 cup flour
Green peas to garnish




Recipe


Trim meat and cut into bite-size pieces. Brown meat in butter and place in large roasting pan with water. Add diced onions, carrots and celery. Sprinkle with steak shake (or salt, pepper, an garlic powder). Simmer until meat is tender and vegetables are cooked. Make dark brown roux of flour and butter. Add roux and demi-glaze to stew mix. Add green beans. To serve, place 3 red potatoes in a bowl. Cut into 3 or 4 pieces. Top with stew. Garnish with handful of green peas.


Note: All diced vegetables should be extra-large. Stew should have a watery consistency with large pieces of vegetable and meat.