and 'ballymaloe' to you too!

Have I got an Irish stew recipe for you lovers of an authentic St. Pattie's Day celebration (realizing of course, that when the Irish sailed over they doctored the recipe up a wee bit). I was given this recipe by my neighbor, Tracy Erikson. Tracy and her husband Erik have cheffed throughout the mountain west including running their own restaurant, Erik's Creative Dining, in Sandy, Utah.
But this hearty stew is from Tracy's mum which supports my theory that nothing beats homemade. I just call it:

GOOD STEW

2# stew meat (beef or lamb), cubed in 1 1/2" chunk

Put the meat in a ziplock bag with 1/2 cup flour and shake to cover. Pour 1/3 cup oil in an oven going dutch oven and heat on high heat on stovetop. When oil is hot add floured meat to pot and brown well on all sides. Remove pot from heat, stir in any remaining flour from the bag and add the rest of the ingredients.

Add:

8 bouillon cubes

4 potatoes, 1 1/2" cubes, skins on (they're better tasting and heartier looking)

4 carrots, peeled and sliced in 2" pieces

1 large onion, diced or 1 cup pearl onions, peeled

1 can green beans, include juice

16 oz. crushed tomatoes or tomato sauce or beef gravy (I use crushed tomatoes)

1/4 cup light molasses

1 tsp. fresh crushed garlic (buy fresh already crushed & bottled in chilled veggie section)

1 tsp. salt (or to taste)

1/2 tsp. black pepper

Add water to within 1 inch of the top of the ingredients. Cover with a lid and cook 6 hours at 250 degrees. Take the lid off the last 2 hours to brown and thicken, stirring occasionally.

What's in your favorite stew recipe?