Ireland’s majestic coastline is not only picturesque, it also provides the culinary splendor of seafood. So, why is Ireland known more for stews and hot, wholesome meals? The wintertime climate can chill to the bone. It may be spring; but, the northern latitudes are still cold in March. So, how does one go about making and delicious stew? It begins by reserving the broth from a pot roast and by refrigerating the broth if used the next day or by freezing that broth. Next, select some cubed choice beef and marinate that for at least 1 hour in some red vermouth. The third step is to start the stew in a large pot and use spring water, not tap water. Add the reserved pot roast broth to the water and a whole peeled onion. Add a bouquet garni of fresh herbs. Add peeled carrots, to simmer for 2 hours. Meanwhile, in a skillet, sear the marinated beef in a drizzle of onion and herb infused oil. Add the beef chunks to the carrots in the pot. I like to add a bell pepper, with the seeds removed, for flavoring. Within an hour of serving, add peeled new potatoes. (Optional stew additions are turnips, tomatoes, tomato sauce, water chestnuts, brussels sprouts, broccoli, corn, green beans, cornstarch or flour for thickening, etc.) Adjust the seasoning with salt and fresh ground pepper. Cook the stew until the vegetables are tender, but don’t let the vegetables become mushy from overcooking. It’s all about the timing. For St. Patrick’s, serve the stew over spinach green pasta! Irish Soda Bread is the perfect accompaniment. This stew will become a family favorite because it is delicious and because there is enough for everyone to have a bountiful gathering. © Kelly McBride Loft