Celebrate St. Patrick's Day The Ideal Way

Happy St. Patrick's Day

If you were in Ireland, today would be a day to go to church to honor St. Patrick. However, since the holiday has become Americanized, it is better known as a day of  wearing green, drinking green, and eating anything from Green Bagels to Corned Beef and Cabbage. I love Corned Beef and Cabbage as much as any other Irish person, and not just today.... I love it all the time. Unfortunately, it doesn't love me back. Between the sugar in the brine, the fat on the meat, cooking it in beer, and the potatoes this is not a friendly food when I'm also avoiding that piece of chocolate cake.
But, with a little perseverance, some ingredient adjustments, and an open mind about creating an Irish Stew complete with a green vegetable and some IP Potato Purée, I can celebrate St. Patrick's Day with everyone else. So... if you're looking for a family friendly meal (yes, my kids ate this) to celebrate the day, the flavors are mild, and this is definitely good for tonight and even another meal. Try this and feel good about doing what is best to find Your Ideal Self!

Simple Green Beef Stew (Note: I have included two versions of this recipe, one for the oven, and one for the slow cooker)

Ingredients:
3 leeks (cleaned and white part sliced on the diagonal)
2 turnips (peeled and cut into 2 inch chunks)
3 cloves garlic (peeled and crushed)
2 zucchini (cut lengthwise into 4 and then sliced thick)
8 ounce package of white or baby bell mushrooms, cleaned, stems removed and cut into quarters
2 lb. beef chuck roast cut into 11/2" pieces
1 Tablespoon extra virgin olive oil
Salt and pepper to taste
3 cups beef broth
1 cup chicken stock
1 package potato puree

Look at all those green veggies!

Next Steps (Oven version):
Heat oven to 300 degrees.
Season beef with salt and pepper.
Heat olive oil in a large pot. Sauté beef in the pot until browned on all sides (about 5-8minutes)
Remove and transfer to a bowl.
Sauté leeks, turnips, and garlic in the same pot, also until lightly browned. About 8-10 minutes.
Return beef, and any accumulated juices to pot, and mix all together.

Add beef broth and chicken broth. Stir together.
Simmer on medium heat for 5-10 minutes.
Meanwhile, in a small bowl, using a fork or a whisk, mix together 2 tablespoons potato puree with 1/4 cup water. Add potato and water mixture to pot and mix all together.
Cover pot top with a large piece of aluminum foil and then pot top over foil.
Place pot in the oven and cook for 3 hours.
45 minutes before serving, add zucchini and mushrooms.

Next Steps (Slow Cooker):
Season beef with salt and pepper.
Heat olive oil in a large pot. Sauté beef in the pot until browned on all sides (about 5-8minutes)
Remove and transfer to crock of slow cooker.
Sauté leeks, turnips, and garlic in the same pot used for beef, also until lightly browned. About 8-10 minutes.
Add vegetables to beef and mix all together.
Add beef broth and chicken broth. Stir together.
Meanwhile, in a small bowl, using a fork or a whisk, mix together 2 tablespoons potato puree with 1/4 cup water. Add potato and water mixture to slow cooker and mix all together.
Cover and cook on high for 6 hours.
Add zucchini and mushrooms and cook for one more hour on high.

Want to add a little green beverage? Add some green food coloring to a Vanilla shake or to some unsweetened iced tea. You will thank yourself the next day!