Lunch: Grilled Cheese and Tomato Soup
Dinner: Beef and Beef Irish Stew and Bread
After yesterday’s bread debacle, today has seemed like a breeze. Perhaps I have the luck of the Irish with me. (I did wear green, the fear of being pinched at the frat house was too great) I got here, made sandwiches and soup, threw together some stew and cut up the bread I got from Wal-mart this morning. So far there have been no major mishaps, snafus or concerns. Right now I’m just sitting around waiting for the stew to be done enough for me to leave it on warm for the next several hours. In fact I should be done and on the road by around 2:30. That’s a record for me. Of course, I don’t usually start dinner until 2 most days because I don’t want it to end up soggy or gross from sitting in a warming oven for 3 hours. But tonight’s dinner is stew and bread. I’m fairly sure it won’t hurt the stew (or the bread) to sit around for awhile.
I was planning on making cookies today if there was going to be time. While I do happen to have plenty of time, I find I’m rather short on eggs. Apparently the guys have gotten into the milk, the eggs and the mozzarella cheese. I guess they were hungry for omelets last night? I don’t really mind not having to make cookies (it gives me time to write this), but I know there are going to be some very disappointed guys this week. They get very up in arms over desserts. I have a feeling someone will be tarred, feathered and run out of town tonight when it’s discovered that there will be no cookies this week. I hope they take pictures.
Beef and Beer Irish Stew
12 lbs Stew Meat
15 Carrots, peeled and roughly chopped
8-10 lbs Potatoes, roughly chopped
2 med Onions, roughly chopped
24 oz Tomato Paste
8 cloves Garlic, Crushed
2 quarts Beef Stock
4 ½ cups Dark Beer (Guinness or Amber Bock)
1 tbs Thyme
1 cup Flour
Preheat oven to 300. On the stove, heat oil in a large dutch oven. Mix salt and pepper with flour and dust the stew meat. Brown the stew meat on all sides in the hot oil. You may need to do this in 2 batches. Remove meat and add onion, garlic and tomato paste. Sauté onions until tender, about 5 minutes. Add beer and scrape up any bits stuck to the bottom of the pan. Return the meat to the dutch oven and stir in the beef stock, potatoes and carrots. Cover tightly and bake for 2 to 3 hours or until meat is tender. Serve with rye bread (or soda bread, if you dare).