Рецепт Beef Stew with Beer
The
Irish have observed ST Patrick’s Day as a religious holiday for over 1,000
years.
Saint
Patrick, lived during the fifth century, is the patron saint and national
apostle of Ireland. Born in Roman Britain, at the age of 16, he was kidnapped
and brought to Ireland as a slave. He later escaped, but returned to Ireland
and was credited with bringing Christianity to its people. In the centuries
following Patrick's death (believed to have been on March 17, 461), the
mythology surrounding his life became ever more ingrained in the Irish culture:
Perhaps the most well known legend is that he explained the Holy Trinity
(Father, Son and Holy Spirit) using the three leaves of a native Irish clover,
the shamrock.
Around
the ninth or 10th century, people in Ireland have been observing the Roman
Catholic feast day of St. Patrick on March 17. Interestingly, however, the
first parade held to honor St. Patrick's Day took place not in Ireland but in
the United States. On March 17, 1762, Irish soldiers serving in the English
military marched through New York City. Along with their music, the parade
helped the soldiers reconnect with their Irish roots, as well as with fellow
Irishmen serving in the English army.
Today,
people from all backgrounds celebrate St. Patrick's Day, especially the United
States, Canada and Australia. Although North America is home to the largest
productions, St. Patrick's Day is celebrated in many other locations far from
Ireland, including Japan and Russia.
Did
you know? More than 100 St Patrick’s Day parades are held across the Unites
States.
No
matter what the season, our beef stew with beer served over a bed of mashed potatoes is a meal that delivers
comfort.
Beef
Stew with Beer
Copyrighted
2013, Christine’s Pantry. All rights reserved.
Ingredients:
2
- pounds stew beef
- 2
- tablespoons vegetable oil
- 1
- (12 oz.) bottle beer
- 2
- cups beef broth
- 1
- tablespoon Worcestershire sauce
- 1
- tablespoon garlic, minced
- 2
- bay leaves
- salt
- and pepper to taste
- 1
- large yellow onion, sliced
- 1
- (8 oz.) bag baby carrots
- 1
- (6 oz.) can tomato paste
Directions:
Add
stew beef to a bowl, and pour beer over meat. Cover, and place in refrigerator.
Marinade for 4 hours and up to 24 hours.
Heat
oil in a large pot over medium heat, brown meat. Add beef broth, Worcestershire
sauce, garlic, bay leaves, salt and pepper. Stir, cover and simmer 1 1/2 hours.
Add onions and carrots, cover and cook another 30 minutes. Stir in tomato
paste.
Serve
over a bed of mashed potatoes. Enjoy!