St. Patty's Day Recipes! - FairfieldMoms

St. Patrick’s Day is right around the corner and with Irish Music comes delicious Irish food! Here are two great recipes from and but altered to make it easier to prepare! Enjoy, and have fun!


Irish Beef Stew


3 tbsp. extra-virgin olive oil, divided
2 lb. beef chuck stew meat, cubed into 1″ pieces
Kosher salt
Freshly ground black pepper
1 onion, chopped
2 medium carrots, peeled and cut into rounds
2 stalks celery, chopped
3 cloves garlic, minced
3 medium russet potatoes, peeled and cut into large chunks
4 c. low-sodium beef broth
1 (16-oz.) bottle Guinness
2 tsp. fresh thyme
Freshly chopped parsley, for serving


  1. In a large sauté pan over medium heat, heat 2 tablespoons oil. Season beef with salt and pepper, then add to cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer beef to a plate.
  2. In same pan, add remaining tablespoon oil and cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and cook until fragrant, 1 minute.
  3. Add beef and all other cooked ingredients to an instapot, then add potatoes, broth, beer, and thyme. Press the sauté button for 15 minutes.
  4. Garnish with parsley before serving.Irish Soda Bread

    4 to 4 1/2 cups flour
    1 Tbsp sugar
    1 teaspoon salt
    1 teaspoon baking soda
    4 Tbsp butter
    1 cup currants or raisins
    1 large egg, lightly beaten
    1 3/4 cups buttermilk


    1. Preheat oven to 425
    2. Whisk together flour, sugar, salt, baking soda
    3, Work the butter into the flour, add currants or raisins
    4, Make a well in the center of the flour mixture.
    5, Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is too stiff to stir.
    6.Lightly knead dough and form dough mound: Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, add in a little more flour. Do not over-knead!
    7. Transfer dough to a lightly floured surface and shape into a round loaf. Note that the dough will be a little sticky.
    8. Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet (it will flatten out a bit in the pan or on the baking sheet).
    9. Using a serrated knife, score top of dough about an inch and a half deep in an “X” shape. The purpose of the scoring is to help heat get into the center of the dough while it cooks.
    10. Transfer to oven and bake at 425°F until bread is golden and bottom sounds hollow when tapped, about 35-45 minutes. (If you use a cast iron pan, it may take a little longer as it takes longer for the pan to heat up than a baking sheet.)
    11. Check for doneness also by inserting a long, thin skewer into the center. If it comes out clean, it’s done.

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