Last week I posted a sneak peek of the cocktail I'm serving for a St. Patrick's brunch with friends, so I figure I might as well blog about the brunch I whipped up for the occasion too.
For the main course, an Irish Beef Stew (originally intended to be a lamb stew, before I discovered that my local markets sold out of the stewing cuts of lamb...) and, a slightly truer homage to Ireland, Roasted Garlic-Rosemary Potatoes. The stew recipe is pretty basic and super easy... I simply browned two pounds of beef with a little salt and pepper, then tossed that in with bite-sized pieces of celery, scallions and carrots. Then I added a cup of broth and some herbs (rosemary, thyme and oregano) and let it simmer overnight in a slow cooker on the low setting. Lastly, a sprinkle of curly parsley & scallions for a little color and fresh flavor right before serving.