Irish Stew

Happy St. Patrick's Day! Normally we have corned beef and cabbage for our traditional dinner, but this year there's a linger longer at church, so we're trying Irish Stew instead. It just seemed easier to transport to a potluck dinner. Except for the addition of cabbage (and parsnips, which I forgot to buy) it's a typical beef stew, so we may not wait a year to have it again. Don't forget to serve it with our favorite Irish Soda Bread.

Irish Stew

• 1-2 pounds stew meat (beef or lamb)
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon minced garlic
• 1 onion, diced
• 1/2 cup red wine, optional
• 4-6 carrots, peeled and sliced
• 2-3 parsnips, peeled and sliced
• 4-6 potatoes, peeled and diced
• 1/2 head cabbage, sliced
• 4 cups beef broth
• 1 can (6 oz.) tomato paste
• 1 tablespoon honey
• 1/2 teaspoon thyme

Brown the meat in the butter with the garlic, salt and pepper. Stir in the onions, then the red wine, and cook for a few minutes. Add the vegetables and 2-3 cups of the broth and bring to a boil. Combine one cup broth with the tomato paste, honey and thyme; add to the pot. Cook until vegetables are tender, adding additional beef broth if desired. Adjust seasonings and serve.