A Grand Irish Meal for St. Patrick’s Day – Beef and Barley Broth

16 Mar

If you are looking for a good alternative for an Irish meal and do not want to make corned beef and cabbage, as millions of others will be doing tomorrow, you can try making this stew instead. Unlike a traditional American beef stew, and Irish stew is referred to more as a broth since the broth is clear and does not use beef stock like an American stew will use. The ingredients are very basic and easy to prepare and you come away with a great tasting stew full of vegetables and flavor without having to put a ton of work into the process.

Beef and Barley Broth

1 1/2 pounds chuck steak, trimmed and diced

1/3 cup pearl barley, rinsed

1/3 cup green split peas, rinsed

1 large onion, thickly sliced

1/2 teaspoon black peppercorns

3 carrots, halved lengthwise and sliced

3/4 cup turnip or rutabaga, peeled and diced

1 leek, rinsed well and thinly sliced

1 celery stalk, sliced

6 small potatoes, such as Russets or Yukon gold, peeled

1 1/2 cups sliced green cabbage


Put the beef, pearl barley and split peas in a large saucepan with the onions and peppercorns. Pour in enough cold water to just cover the contents of the pot. Slowly bring the water to a boil, skimming off any foam, then reduce the heat, cover, and simmer gently for about 1 1/2 hours.

Add the carrots, diced rutabaga or turnip, leek and celery to the pan. Season the mixture with salt and simmer for an additional 30 minutes. Add a little more water if the stew starts to look like it is getting too thick.

Meanwhile, put the potatoes in another large saucepan with water to cover. Add salt to taste and bring the potatoes to a boil. Cook the potatoes for about 7 to 10 minutes, until tender but not until they are disintegrated or falling apart. Drain the potatoes, return them to the pan and cover the pan with a clean dish towel and set them aside.

Add the cabbage to the meat saucepan and allow the mixture to simmer for an additional 5 minutes, or until the cabbage is just tender. Check the seasoning and add any salt or pepper needed to taste.

Ladle the stew into warm bowls. Place a potato in the middle of each bowl and serve.

This is a very simple recipe that yields a lot of flavor in a basic stew or soup. You get great taste from all of the vegetables and keeps things very simple for you. Some people cook the meat whole at first and then remove it from the pan, dice it up for individual portions into bowls and then ladle the soup over the meat, so do whatever is easiest for you. putting the potato in at the end is the traditional Irish way to do it and it is how we had it served to us in Dublin, but we actually put the potatoes in with the stew itself and a few other vegetables we had on hand as well. We made a large pot of this when we made it so there was plenty leftover to use for those colder days that come along.

That’s all I have for today. Check back tomorrow for another recipe. If you are looking for some Irish recipes for tomorrow, I have lots to choose from here so just type in what you are searching for in the search box and you can get lots of great choices. Until then, enjoy the rest of your day and enjoy your meal!







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Posted by on March 16, 2014 in Beef, Cooking, Dinner, Holidays, One Pot Meals, Soups & Stews


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