A Guide to Colling Irish Dishes

I was not born in Ireland, nor have I even been there, but my mother has kept our roots alive in her cooking. Be it Irish foods, or American Native dishes, our family history is kept alive by dinner time meals, unless of course mom wants a break. The little children might not realize yet just what they are eating means, or stands for, but when I look at the food I think of just where we came from. Of course the food being easy to make with little pricey ingredients is a boon too. My most favorites are the shepherd pies and the beef stew. A special kind of beef stew, not one that you get out of a can. Even though the meal is not extravagant, or healthy compared to other meals, Heritage food makes it just a bit better because keeps traditions alive and feel of home.

First we must note all the ingredients, as they are what make our dish. Important; no? having them set up ahead of time, or at least in easy reach, is a great tip I use when making any meal. Mostly because I hate sprinting around the kitchen looking for something. The recipe I use, getting it from my mother, calls for simple tools, made more modern by necessity and time. A skillet or deep pot, a slow cooker, spoons for stirring (you may want more than one if you have something against foods touching), measuring cups, and mixing bowls (at least two). Have the cold foods (those kept in the refrigerator andor freezer) - being: 2 lbs beef chucks (when room temperature cut into 1 to 1 12 inch cubes), 1 lb of carrots (peeled and chopped into 1 inch chunks), 1 to 2 white onion(s) (cut into large chunks).

The next ingredients that you will need out are the canned or jarred, along with the spices and the necessary extras. 2 tablespoons Olive oil (or 3 tbsp vegetable oil), ...

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...them altogether at this point. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving.) If going by the slow cooker method, you cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the High setting for a few minutes to thicken.

Yes, this beef stew take a long time to make, mostly in the cooking stage, but it is low maintenance. It helps if you have a timer available to remind you to stir then you can go on you way. And the taste is completely worth it, giving you a warm feeling in the chest. Especially in winter. This is a heritage meal for me and my family, and I plan to continue on making it for my kids and grandkids. Perhaps they will take on that torch too, along with many others.