Irish Hops Stew For St. Patrick’s Day
Recipes for St. Patrick’s day always seem relegated to the back drawer until March. But this Irish Hops Stew can be made any time there is a bit of chill in the air. Or the summer, if you like hot things in summer, but you know that might be a bit much.
This stew adds in my favorite ingredient, mushrooms, as well as hops. Very tasty and perfect for St. Patrick’s day, or any other time for you and your friends and family.
Irish Hops Stew
2 lb. cubed stew beef
4 onions, quartered
1 lb. mushrooms
4 carrots, peeled and cut into 2-inch chunks
4 celery stalks, cut into 2-inch chunks
4 potatoes, peeled and cubed
1 can cream of mushroom soup
1 can tomato soup
¾ cup Rave Review!™ Original Culinary Hops™
½ cup water
Salt and pepper to taste
Preheat oven to 350 degrees. Add cooking spray to Dutch oven and brown beef. Cover beef with tomato soup, vegetables, cream of mushroom soup, Culinary Hops and water. Season with salt and pepper. Cover with foil or casserole lid and bake 2 hours.
**recipe courtesy of The Occasional Chef: www.occasionalchef.net