California Farm Saint Patricks’ Day Stew Recipe by Hobby Horseman
Cooking Instructions 3 hours 1 Chunk meats, sausages, or other protein with fragrant vegetable pieces in 1” squares. Bake the fragrant ingredients 30 minutes, 350F degrees, in unsalted Irish grassfed butter in a dutch oven with lid on. Scrape and stir bottom regularly. 2 Add bouillion and Irish oats flour boiled in a cup of water after 30 minutes, add carrots, celery, cabbage, stir and brown in the stewing butter juices, 5 minutes. 3 Add the Irish beer and the other vegetable ingredients cut in 1” pieces. Bake 2 1/2 hours at 350F degrees, lid on. Stir every hour, add beer if stew sticks to bottom, scrape and stir. Bake till stew sauce is thick. 4 Taste, add flaked seasalt and pepper, add chopped cilantro on top. Serve. 1 Chunk meats, sausages, or other protein with fragrant vegetable pieces in 1” squares. Bake the fragrant ingredients 30 minutes, 350F degrees, in unsalted Irish grassfed butter in a dutch oven with lid on. Scrape and stir bottom regularly. 1 Chunk meats, sausages, or other protein with fragrant vegetable pieces in 1” squares. Bake the fragrant ingredients 30 minutes, 350F degrees, in unsalted Irish grassfed butter in a dutch oven with lid on. Scrape and stir bottom regularly. 2 Add bouillion and Irish oats flour boiled in a cup of water after 30 minutes, add carrots, celery, cabbage, stir and brown in the stewing butter juices, 5 minutes. 2 Add bouillion and Irish oats flour boiled in a cup of water after 30 minutes, add carrots, celery, cabbage, stir and brown in the stewing butter juices, 5 minutes. 3 Add the Irish beer and the other vegetable ingredients cut in 1” pieces. Bake 2 1/2 hours at 350F degrees, lid on. Stir every hour, add beer if stew sticks to bottom, scrape and stir. Bake till stew sauce is thick. 3 Add the Irish beer and the other vegetable ingredients cut in 1” pieces. Bake 2 1/2 hours at 350F degrees, lid on. Stir every hour, add beer if stew sticks to bottom, scrape and stir. Bake till stew sauce is thick. 4 Taste, add flaked seasalt and pepper, add chopped cilantro on top. Serve. 4 Taste, add flaked seasalt and pepper, add chopped cilantro on top. Serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Carbonara buldak with tteokbokki Spicy gochujang tteokbokki Shepherds pie Orange Sauce Salmon: A Perfect Fusion of Zesty and Savory Flavors Crockpot Corned Beef and cabbage Carbonara buldak with tteokbokki Spicy gochujang tteokbokki Shepherds pie Orange Sauce Salmon: A Perfect Fusion of Zesty and Savory Flavors Crockpot Corned Beef and cabbage Talbina St. Patrick’s Day snackle box Miso Butter Beans with leeks and spring greens (GF, VG) Kombucha Spicy gochujang tteokbokki Carbonara buldak with tteokbokki Mapo Tofu Noodles! Shepherds pie Salmon Dinner Masala Buttermilk Talbina St. Patrick’s Day snackle box Miso Butter Beans with leeks and spring greens (GF, VG) Kombucha Spicy gochujang tteokbokki Carbonara buldak with tteokbokki Mapo Tofu Noodles! Shepherds pie Salmon Dinner Masala Buttermilk