A Little Irish Stew, A Little Irish Cream, What's Not to Love? - Blog

It’s only been a few weeks since you picked up your new camper at your Canadian RV dealer. Now you’re comfortably parked at your favourite oceanfront campground. The scent of the Irish stew simmering on the stove wafts out the RV’s door, mingling with the salty tang of the sea air. Guinness in hand, you wait, somewhat patiently, to enjoy your feast. Yes, you really are celebrating St. Patrick's Day in style.

Fragrantly Rich Irish​ Stew


2 tablespoons of canola or vegetable oil
 1 ½ pounds of round steak or chuck roast
5 large carrots, thickly sliced 
 4 large onions, cut in thick wedges 
6 large potatoes, washed, peeled and sliced 
1 cup of water 
2 tablespoons flour (optional) 
salt and pepper

*Substitute 1/2 cup of water and 1/2 cup Guinness or other beer or ale if you prefer.


Putting it All Together

In a large skillet or saucepan, heat the oil. Saute the onions until lightly brown, then add the carrots. Let the mixture cook for just a few minutes.  Slice your steak or roast into cubes, no more than an inch wide. Add to the pot. Cook until lightly seared, stirring all the while. Add the sliced potatoes, cook for a few minutes, stirring once or twice. Add water or water and Guinness, season to taste with salt and pepper. (Yes, you can do away with the water altogether and use just the Guinness but the stew will have a stronger taste and thicker consistency.)

Bring the mixture to a boil then reduce heat to low. Simmer the stew until the meat and vegetables are fork-tender. This usually takes about two hours and lets the flavours truly “marry” each other. If you like a thicker stew, mix the two tablespoons of flour with a bit of water and add to the pot. Keep the stew cooking until it thickens.  Enjoy with the following easy to make delight, once you’ve parked the RV for the day.

St. Patrick’s Irish Cream Dream


1 cup of heavy cream
1 can of sweetened condensed milk, 14-ounce
1 2/3 cup of Irish whiskey (hint: without the “e” in the whiskey it's not Irish)
1 teaspoon of instant coffee mix
2 tablespoons of chocolate syrup
1 teaspoon of almond extract
1 teaspoon of vanilla extract

Blending it All

Mix all the ingredients in a blender, starting with the heavy cream. Blend on high speed for between 20 and 30 seconds. Put mixture in the refrigerator, stored in a tightly sealed jar or other container. Before serving, shake the container to mix contents. Pour over ice, add a sprig of fresh mint if desired and enjoy.