Granny Kearney’s Irish Stew
By: John Teevan, owner of St. James Gate
INGREDIENTS:
• 1 1/2-2 lbs. Stewing Beef or Lamb
• 3 Onions
• 3 Parsnips
• 6 Potatoes
• 1 Leek
• 3 Stalks of Celery
• 6 Carrots
• Better Than Bouillon Beef Base
• 1 tsp. salt
• 1 tsp. pepper
DIRECTIONS:
1. Cut 1 onion and sauté in olive oil until translucent.
2. Cut beef into 1 1/2 inch cubes and add to onion, simmer for 20-30 mins.
3. Cut the other vegetables, place in a Crockpot, with onions on the bottom.
4. Add the beef to the Crockpot and cover with stock.
5. Add salt and pepper.
6. Cook on low for 7 hrs.
7. Cool stew in an ice bath before refrigerating and let sit for at least one day before serving! Serve with garlic bread on the side.
While Folly Beach sees a lot warmer temperatures and a lot more sunny days than Ireland, we can’t help but crave a good hearty beef stew once we start to a get a little taste of winter weather. John Teevan, owner of Folly Beach’s only Irish pub St. James Gate, shared his Granny Kearney’s Irish Stew with us. This dish is an all day project; giving you plenty of time to sip on an Irish Coffee or hot toddy while you tend to the stew. This stew is also available at St. James Gate, if you can’t wait all day. — By Lindsey Chambers
