Description
Perfect for St. Patrick’s Day or any of the last few days of winter. Spring is coming!
Ingredients
- FOR THE POTATOES:
- 1 pound Scrubbed Baby Potatoes
- Salt And Pepper
- ½ cups Melted Butter
- FOR THE STEW:
- Oil, As Needed
- 1 pound Ground Beef
- ½ whole Onion, Diced
- 2 whole Medium Carrots, Sliced
- 2 cups Napa Cabbage Sliced
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 2 cups Beef Stock
- 4 ounces, weight Sharp Cheddar Cheese, Grated
- 2 Tablespoons Fresh Chopped Parsley
- 2 Tablespoons Fresh Chopped Dill
Preparation
For the potatoes:
Preheat oven to 425ºF. Place potatoes in a pot and cover with about 2 inches with water. Add 1 tablespoon salt to the water. Bring potatoes to a boil and let cook for 15 minutes, then drain and spread on a small baking sheet.
Use a glass or flat bowl to gently press each of the potatoes to flatten. Sprinkle liberally with salt and pepper and drizzle with the butter. Bake for 25–30 minutes until golden brown. If potatoes get done before the Irish stew, leave the oven on.
Meanwhile, make the stew.
For the stew:
Heat an ovenproof skillet to medium-high heat with a drizzle of oil, then add beef. Break beef up with a spoon as you go, and cook for 5–7 minutes until browned and crumbly.
Add onion and carrots to the skillet and stir for 5 minutes to soften, then add cabbage and stir to wilt for 3–5 minutes more.
Add butter to the center of the skillet and sprinkle flour over veggie mixture. Stir to combine; the mixture will thicken slightly. When butter has melted and flour is incorporated, slowly pour in beef stock, stirring as you go. Bring the mixture to a bubble and cook for 2 minutes to reduce slightly. Taste the gravy and add salt and pepper to your preference until the sauce is very flavorful.
Turn heat off stove and sprinkle cheddar all over the skillet. Transfer skillet to the oven for 10 minutes or until cheese is melted and browned in places.
Sprinkle the skillet with fresh herbs. Serve scoops of the stew topped with some of the potatoes. Enjoy!
