Welcome back for part two of our look into the historical context of popular pub songs, or Irish Pub Songs as I call them.
Hopefully you haven't been stewing about.
In part one of the series, Chef Money took a look at a pair of songs that told the tale of the Irish Famine and Penal Servitude, and explored the history behind them.
This episode will once again feature a duo of tracks, both of which tell the tale of youth loss for King and Country during one of the bloodiest conflicts in history - World War I.
As a tribute to those brave souls featured in these melodies, Chef Money will divulge the steps needed in order to complete this episode's featured recipe - Steak and Guinness Stew.
Cheers!
Steak and Guinness Stew
Ingredients:
•1½ Ibs stewing beef, diced
•2 Tablespoons flour (heaping)
•2-3 Tablespoons olive oil
•Onion, peeled and roughly chopped
•2-3 Carrots, peeled and chopped - (depending on size)
•2-3 Potatoes, peeled and chopped - (depending on size)
•Fresh thyme (fresh herbs, pick leaves - about a handful)
•2 Cups Guinness stout (Can substitute for beef stock) or 2 cups of your dark stout beer of choice
•A large can of diced tomatoes – I go unsalted
•Sea salt, to taste
•Fresh ground black pepper, to taste
•Sheet of puff pastry
•1 beaten egg – for wash
*Directions available within the show*