Lamb stew with stout is probably more traditional for St. Patrick’s Day, but I had no lamb, but I did have some moose meat given to me.
2# moose stew meat
1 big onion
4 garlic cloves
2 big carrots
2 parsnips
1/2 rutabaga
2 medium red potatoes
2 cups beef broth
12 oz stout
Toss that stew meat with flour salt and pepper. Brown it up nice in a frypan and toss it in the crockpot. Deglaze that pan with some of the stock and toss it in. Cook the onion and garlic in the pan till done to your liking. Deglaze again. Chop up your roots and into the pot they go. Put in the rest of the stock, the stout, a bay leaf, teaspoon of caraway and some herbs (I used Penzey’s Bouquet Garni blend) and cook on low for 8 hours. Really good.