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Something Irish on the menu for St. Paddy’s Day

Feeling lucky? Yes, we are!  Perhaps a little tired, as our “Dinner in a Hurry” fundraiser for the Riverside Public School has been going extremely well.

Riverside is fundraising for their new playground, and we’ve been doing our part. We are in our last month and the participation has been growing beyond our expectations.

As a parent of children attending Riverside, the new school has brought many positive changes to our kids’ learning environment. I do secretly hope to see balls bouncing around the playground, as spring is right around the corner. I miss watching them play four square at the end of the day. Play such as jump rope, basketball and soccer is integral to our kids love for movement and balance – as busy as we get, everybody’s job is easier with children who are able to get enough exercise.

The imminent arrival of St. Paddy’s Day reminds me that we are closer to spring, which is worth celebrating. Our pot of gold cupcakes, Baileys brownies and Irish stew will be on the menu for the next week. If you have the time, this Irish dish may get you celebrating. It’s not all about green beer, but if you offer I won’t refuse!

Happy cooking!


Irish Braised Beef Short Ribs


4 beef short ribs

3 Tbsp. all-purpose  flour

3 Tbsp. vegetable oil

1 onion, diced

1 peeled carrot, sliced

2 chopped garlic cloves

3 Tbsp. water

1-1/2 Tbsp. tomato paste

1 cup beef broth

1 cup Guinness or local stout beer

1 Tbsp. Worcestershire sauce

3 sprigs of thyme

1 sprig of rosemary

1 bay leaf

Handful of peas or sugar snap peas


Pat diced beef dry with a paper towel, season well with salt and pepper and dredge the beef in flour.

Heat oil in a heavy-bottomed, oven-safe pan on medium. The pan should be hot but not smoking. You will need to brown meat on each side – if the pan becomes too hot just reduce the heat or remove the pot from the burner.

Remove the meat and  add onion, carrot, garlic and herbs to the pan and pick up the caramelized bits on the bottom of the pan.

Deglaze with beer and water, stirring well with a wooden spoon add in the beef broth, Worcestershire and tomato paste.

Put the beef ribs back in the pan, bring to a slow simmer. The ribs may be moved to a crock pot on low all day, oven at 325 F or simmer on top of the stove on low for three hours.

Check the seasoning midway, as the stew thickens and develops it may need more salt and pepper.

Add a handful of peas or sugar snap peas at the very end. Allow to get tender. Serve with mashed potatoes.

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