Irish eyes are smiling

Stew and Damper

That song is perhaps the cheesiest reminder that today is St. Patrick’s Day.  Flogging Molly or the Pogues are more my style, as my Pandora station might reveal.  But according to my red hair, freckles, and relatively large percentage of Irish blood, I suppose I should be in a celebratory mood, with the requisite tolerance for funny old songs and fake Irish brogues. With enough Guinness, anything’s possible, right?
Carrots and rosemary

Except it’s a Monday, I really don’t own any green clothing that I can recall, and James doesn’t drink beer. Besides, I was kind of in the mood for a relaxing evening at home, with a bit of work and some new cookbooks to peruse. So I did what I always do in those situations: I threw this and that in a pot, brought it to a simmer, and let the delicious smells waft throughout the house.

Rosemary

This meal ended up having an Australian twist, in the end. See, Irish, British, and Australian pub food is really not so different (as you might imagine). You throw some tough meat, beer, a few basic vegetables, some homemade stock in a pot. Add a little Vegemite, disappear to the corner pub for an hour or two, and voila — you have your Australian equivalent of Irish Guinness stew.  You make a basic, scone-like quick bread of flour, baking powder, water, milk, butter, and salt, and you have damper, which is serious bush tucker, designed to be made with basic essentials and thrust into an open fire beneath the startling expanse of the Milky Way.

Damper

It’s all comfort food, really. Yes, you can turn it into something gorgeous and inviting; the smell alone will draw guests to your door in two seconds flat. But it’s basic, and somehow, a part of both of our collective memories, as different as they are. Simmering stew and fresh baked bread, with only slight variations here or there. It’s the kind of meal that makes us quiet, in mutual approval, and brings us both a little sense of home.

st patrick's day

Happy St. Patrick’s Day, everyone, from the lab leprechaun!

Nut brown ale stew and damper

Serves 4-6, depending on hunger level and stewing time.

The stew recipe is inexact at best. But if you can conjure up a memory of your favorite Guinness stew, I think you’ll be able to find your own way through the rough proportions I’ve given here. The damper is based on the recipe in Cooking: a commonsense guide. My version uses buttermilk in place of milk and fresh rosemary in place of some of the salt.

Stew

  • 2 T. olive oil.
  • 12 oz. stewing beef, cut against the grain, in 3/4″ strips. You can choose a cheap cut here, and upgrade to the organic, sustainably-raised meat.
  • 2 russet potatoes, cut into 1″ cubes.
  • 2 carrots, sliced into thick circles.
  • 4 stalks celery, sliced into 1/2″ half moons.
  • 1 medium onion, cut into strips.
  • 2 cloves garlic, sliced.
  • 4 cups stock (chicken, vegetable, or beef will do, but it’s best if it’s homemade).  I used chicken stock, because I had some in the freezer.
  • 1 12-oz. bottle of beer. I used Peak Organic‘s nutty brown ale, which was quite good. Guinness would definitely work here, but I hate buying it in bottles. It just seems wrong somehow.
  • Leaves from 2-3 stalks fresh rosemary.
  • 1 T. Vegemite. If you must, Marmite will do, or even a bit of extra salt. But the flavor won’t be quite the same, and the color will be slightly off.
  • 1 bay leaf.
  • Pepper and salt, to taste.

In a heavy, lidded stock pot, heat the olive oil over medium high heat. Add the onions, and sauté until translucent. Add garlic, and cook for a minute more. Add the meat, cook until slightly browned, and then throw in the remaining ingredients (I told you this isn’t fussy food).  Stir for half a minute or so, turn the heat down until the stew stays at a low simmer, and cover so that the pot lid is slightly ajar.  Let stew for an hour and a half, while you go do more important things (all the while, enjoying the bloody amazing smell taking over your house).  You may need to add a bit more liquid (beer, water, or stock) as it cooks down.  About 35 minutes before you’re ready to eat, start the damper.

Damper

Serves 4-8.

  • 3 c. (12 oz.) all purpose flour. Don’t use whole wheat flour here. I really don’t think it’ll work.
  • 1-1/2 T. baking powder. It’s a lot, I know. I want to try the single acting baking powder recipe from Gourmet, because I think this is one of those cases where the flavor difference would be noticeable. Next time, maybe…
  • 1-1/2 t. sea salt.
  • 1/2 c. buttermilk.
  • 1/2 c. water.
  • 3 oz. (3/4 stick) butter, melted.
  • leaves from 2 sprigs fresh rosemary.
  • ~1 T. milk.

Preheat oven to 415°F. Sift dry ingredients together into a large bowl (if your sea salt is coarse, add it after you sift the flour and baking powder).  Add the rosemary, and mix into the dry ingredients, gently. Make a well in the  ingredients, and pour in the remaining ingredients. Mix gently, until the dough comes together into a sticky dough. Sprinkle with some flour, and knead in the bowl for 30 seconds or so. You don’t want to handle this dough too much, or the consistency won’t be soft and flaky.  Form into a ball, and place on a parchment-lined or greased baking sheet.  Flatten the ball a bit, and then use the tip of a wet knife to score 8 segments into the damper (as pictured above).  Brush with milk, dust with a bit of flour, and place in the oven. Bake for 10 minutes, reduce temperature to 350°F, and bake for ~20 minutes more, until the bottom sounds hollow. If you can’t actually pick it up without fear of it falling apart, let it bake for a few minutes more and try again.

Enjoy both the stew and the damper together immediately. The stew may be better the next day, but damper is really meant to be eaten the day of. Invite friends over!

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10 Comments

Filed under Australia, baking, beef, carrots, celery, main, milk, potatoes, quick bread, rosemary, soup, stew

10 responses to “Irish eyes are smiling

  1. pshaz

    har! i’ve totally been craving guinness pie since saturday, but i keep being foiled! but yesterday i got some guinness, and saved a bottle so i could make some myself, so this is perfect!

    but uhm, i was trying to figure out if it’s better in a can or in a bottle. (barring the option of tap of course) what do you think?

  2. liz

    Hmmm… Can, probably, if I remember properly. Though I don’t think it matters in stew. Hey, guess what? These guys agree with me. I’m kinda bummed now, though, because the last bottle of Guinness I had didn’t have the agitator thing in it, which totally ruined the experience.

  3. Looks great! I just had something for dinner last night that looks like that!

  4. Great tribute to St. Paddy’s Day!
    I especially have a hankering for that damper…

  5. Mmmm, I can’t do the stew (with beef) but I’ll absolutely have to try the damper! I’m very bad at making anything pastryish, biscuits included, but I always crave them…

  6. liz

    Jessica and Lori Lynn — Thanks!

    Rachael — We’ve stopped buying beef, too, since we can’t afford stuff we know was actually properly raised (usually grass-fed beef carted all the way from Australia, which is kind of absurd!), so this was a good use of the last of what we had stored in the freezer. Next time, I was kind of thinking it might work for boar, if you cut the mini-roast you posted about into strips… One mini-roast would probably feed us for ~4-6 meals this way, which is totally doable!

    The damper is definitely worth a try, and is flaky without the fuss of scones (where you have to grate the butter and be really careful not to work them too hard). It’s good for breakfast, too, if you heat it up a bit. You don’t even need extra butter.

  7. The beef issue is interesting to me. After reading Omnivore’s Dilemma and having discussions with Greg about his childhood farm – where they raised their own cattle with names like “Choice” and “Prime”, then butchered and ate the meat over the course of years – I would be more inclined to eat properly raised beef. But, Greg doesn’t eat beef due to Mad Cow issues and I am happy to support him in this effort. So between the two of us I think beef is permanently off the list — too bad, as when it is properly raised I think it doesn’t have to be such a detriment to the environment.

  8. liz

    Hmm… If it’s properly raised, would Mad Cow be an issue? I don’t question the reasoning; I’m just curious (and perhaps misinformed).

  9. Pingback: Camping up the coast « threeForks

  10. Pingback: Cool Irish Food Recipes images | Food & Cooking

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