Monday, March 16, 2015

Irish Moose Stew & Soda Bread

There are different variations for making Irish Stew but one of the common denominators is a nice helping of stout beer, usually Guinness! While spring is on the horizon in many parts of the world when St. Patrick's Day rolls around, it's still pretty chilly up here in Alaska. So a nice bowl of hot stew and a few pints is a great way to celebrate. Gorgeous lean moose meat is used in this recipe, as well as the usual Palmer, Alaska produce: carrots, potatoes and onions. Serve with a nice Irish soda bread: dense, moist and hearty! ~Patti O'Massey
1-1/2 pounds moose roast, cut into 1-1/2 inch chunks
1/4 cup olive oil
5 garlic cloves, minced
4 cups beef stock
2 cups water
1 cup dry red wine (like Cabernet or Burgundy)
1 cup Guinness Extra Stout beer
1 tablespoon Worceshire sauce
2 tablespoons tomato paste
1 tablespoon sugar
1/2 tablespoon dried thyme
2-3 fresh (or dried) bay leaves
1 tablespoons butter
3-1/2 pounds potatoes, peeled and chopped into 1/2-inch pieces
1 large onion, chopped
2-1/2 cups carrots, chopped into 1/2-inch pieces
Salt and pepper to taste
Fresh parsley, chopped for garnish

Ingredients for Soda Bread:
2-1/2 cups AP Flour
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons sugar
1/3 cup raisins and/or currants
1/2 teaspoon salt
3/4 cup buttermilk

"May your Troubles be less and your blessings be more, and nothing but happiness come through your door." - Irish Blessing

Heat olive oil and 1 tablespoon butter in large pot over medium high heat. Season meat with salt. Brown meat in batches until gorgeous and brown - and don't crowd that pan. This is fast, only a few minutes per side. You don't want to cook it all the way, you just want to sear in all the juices and seal in the flavor. 

Tip: Pat meat dry before adding to pan. 

Once it's all browned, remove and set aside. Add carrots, onion and garlic to pot and saute for a few minutes to soften, scrapping up all the brown bits.  

Stir in wine, beer and beef stock. Add tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Add meat and all juices. Stir gently, then cover and simmer about 15 minutes. Remove lid, add potatoes and simmer uncovered about 45-60 minutes. Liquid will reduce and thicken slightly. 

If you want a thicker stew, make a 'roux' out of a few tablespoons of cornstarch and a cup of the hot liquid in the pot. Mix well and add a little at a time, stirring as you go. Add as much as you need to make it the desired consistency. 

While your stew is simmering (and filling the house with a wonderful aroma) make the soda bread. This is one of the easiest, quickest breads to make. Measure all dry ingredients into a large bowl. Cube the butter and work it into the dry ingredients with your fingers (like making pie dough). Add raisins and buttermilk and mix until dough forms. Put dough on lightly floured surface and knead about 2 minutes until smooth. Shape into a circle, flatten slightly and score the top with a knife.

Bake for about 35-40 minutes until golden and done. Brush a little melted butter on top and serve with dinner. Yum!

If you plan to drink wine with dinner, by all means, use a cup of the good stuff, but if not, I love these inexpensive but nice quality little Bota Boxes for cooking...

This is an area west of Fairbanks that my husband likes to hunt...this past fall he lucked out. He got a 65 inch moose!

This is a secluded spot, so it's nice to have friends with planes :) Quite an experience to fly in and set up camp. Alaska offers such bounty, in so many ways.

No comments:

Post a Comment

Thank you for your comment.