Ladies and Gentlemen…Happy St. Patrick’s Day!! It’s time for beer dyed toxic green and acting Irish (ie. getting drunk).
Here’s our favorite form of anihaltion: The Triathalon
Mike came up with this “chug contest,” if you will, four years ago and it’s infamous with our circle of friends. They are scared and in awe all at the same which I think is pretty healthy. Okay, ready? As fast as you can – chug an Irish Car bomb, down a shot of Jameson, and then chug a pint of Guinness. First one done gets kudos, anyone who doesn’t give up wins! We’re evil drinkers. 🙂
Looking back to last St. Patty’s I was very pregnant with Thing 1, like 2 weeks out. We had a great day though. Per the usual we all went bar hopping. Kegs and eggs at The Harp, music at Robbie Fox’s Public House, and a stop over to Fibber McGee’s. Lots of good Irish fun. Thing 1 came along too.
Beef and Cabbage Stew
- 1 1/2 pounds beef stew meat cut into 1″ cubes
- 2 beef bouillon cubes
- 1 cup hot water
- 1 large onion chopped
- 1/4 teaspoon black pepper
- 1 bay leaf
- 3 to 4 medium potatoes
- 1/3 head cabbage shredded
- 1 carrot sliced
- 1 – 8 ounce can tomato sauce
- Salt to taste
In a large saucepan or Dutch oven, brown stew meat (work in batches if needed); drain. Meanwhile dissolve bouillon cubes in water; add to beef. Add onion, pepper, and bay leaf. Cover and simmer 1 hour 15 minutes or until meat is tender.
Add potatoes, cabbage, and carrots. Cover and simmer 45 minutes to 1 hour, or until vegetables are tender. Stir in tomato sauce and salt. Simmer, uncovered, 15 to 20 minutes more. Remove bay leaf before serving.