Irish Stew

I love planning special menus for holidays. Not just Thanksgiving & Christmas, but ANY holiday. Today is St. Patrick's Day, so it's time for the annual soda bread, Irish stew, and teasing from my husband about the one day a year it smells like beer outside at my alma mater...

My sweet husband enjoyed this meal so much, he asked if there were any other Irish holidays we could commemorate with this delicious meal. That sure is nice to hear!

Although traditional Irish Stew recipes use lamb seared in bacon fat, I took the liberty of using pork and olive oil. The results are magnificent. The pork is super tender, the broth so savory a toddler will keep you busy feeding HIM your broth, and the vegetables are tender and delicious. The stew has enough potatoes to stick to your ribs, but not so much that you feel guilty about the carbs.

I served this stew with Weight Watcher's recipe for Irish Soda Bread.


Irish Stew
2 celery stalks, diced
2 carrots, diced
1 green pepper, diced (traditionally, this would be onion)
garlic cloves, minced
3 potatoes, diced
2 c beef broth
1/2 c white wine (I used leftover Chardonnay)
1 tsp thyme
2 bay leaves
1/2 tsp black pepper
1/2 tsp salt
2 pork chops, cut into 1" cubes
2 Tbsp flour
olive oil

Saute the diced veggies in olive oil. Meanwhile, coat the pork cubes in seasoned flour. Sear the pork cubes in batches (so the pan doesn't get crowded). Place all ingredients in a crock pot on High for six hours.