This is Amanda putting the beer into the pot.
Tonight Steve and Mario cut beef cubes for what will be the last 10 gallons of Irish Stew unless something crazy happens. That will be 40 gallons of stew I have made for St. Patrick’s Day Week. That is a lot of stew! Considering we put a scoop of Colcannon (greens and mashed potatoes) in the bowl first.
Arnold’s will be selling Irish Stew on Fountain Square from 5pm - 10pm this Wednesday, March 17th. It is the first time we have ever done anything on the Square and I am glad they invited us. We will see how it goes.
It is hard to put measurements on this recipe since I make such big batches. I use Big Wally which is a 5 gallon pot. I use beef cubes, lamb cubes, celery, onions, baby carrots (because I detest cutting big carrots), rosemary, thyme, marjoram, garlic, salt, pepper, pepper flakes. Guinness, red wine, Dijon mustard, dry mustard, beef stock and flour. I also thicken it with stale bread instead of cornstarch. I sautéed it, then bake the meat, then simmer it. This makes for a hearty full bodied stew.