Irish Stew and Soda Bread

 March. They say it blows in like a lion and out like a lamb.
So far, March is still roaring like a lion. Rain, snow, flash floods - all this has wrecked havoc in our area, washing out roads and taking down power lines.
Even though the weather has technically warmed up, enough to start the spring thaw, the cold drizzle and winds makes me want to cuddle up with a bottle of wine and a bowl of stew.
This is one of our favorite meals - easy and delicious, filling and warming. Enjoy!

Irish Soda Bread

3 C flour
1 T baking powder
1/3 C sugar
1 t salt
1 t baking soda
1 egg
2 C buttermilk
1/4 C melted butter
Combine ingredients - will be quite sticky. Mound dough onto greased and floured baking sheet or a bare baking stone. Bake at 325° F for 50 minutes. Cool on wire rack.

Guinness Stew

• 1/4 cup olive oil
• 1 lb beef stew meat, cubed
• 2 tablespoons butter
• 1 medium onion, chopped
• 1lb yukon potatoes,cubed
• 3 large carrots, chopped
• 6 large garlic cloves, minced
• 32 ounces beef broth
• 1 bottle Guinness
• 1 cup red wine
• 4 oz tomato paste
• 2 tablespoon molasses
• 1 tablespoon dried thyme
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• Salt and Pepper
• frozen veggies: green beans, corn
• chopped fresh parsley

Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Brown the beef without stirring, until browned on one side, then use tongs to turn the pieces over. Continue to cook until all sides are browned, about 5 minutes. Add butter, potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes.Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

Discard bay leaves before serving.