When St. Patrick's Day approaches, celebrate with a beef stew fortified with Irish stout for good measure -- and good luck. This no-nonsense, comforting stew is guaranteed to warm you, whether you're Irish or not. As most beef stews go, it's a humble and forgiving recipe. Chunks of meat slowly braise until fork-tender in a hearty broth brightened by tomato and spiked with stout ale. Once the beef is tender, chunky root vegetables join the pot, contributing their humble, earthy sweetness to the stew and balancing its meaty richness.

Stout is a full-bodied ale that lends toasty depth and hints of malt and hops to the broth. Many stouts lean bitter due to the hops, so only 8 ounces is needed for sufficient flavor (which nicely provides you with leftovers to drink while cooking, if desired). You can make this stew in one day, but if you have time, prepare it the day before and chill it overnight before adding the vegetables. Not only will this allow the flavors to develop, but the fat will have time to rise and solidify on the stew. The next day, simply lift off and discard the collected fat, then add the vegetables and finish the stew.

Beef and Irish Stout Stew

Active time: 1 hour

Total time: 3 1/2 to 4 hours

Yield: Serves 6

Olive oil

2 1/2 to 3 pounds beef chuck, excess fat trimmed, cut into 1 1/2-inch pieces

Kosher salt

Freshly ground black pepper

1 medium yellow onion, chopped

4 cloves garlic, chopped

1 cup stout beer, such as Guinness

6 ounces tomato paste

3 cups beef (or chicken) stock, or more as needed

2 bay leaves

1 teaspoon dried thyme

1 large carrot, cut in 1/2-inch slices

1 1/2 pounds root vegetables, such as rutabaga, parsnip or celery root, peeled and cut into bite-size chunks

Chopped Italian parsley leaves, for garnish

Heat the oven to 300 degrees.

Heat 1 tablespoon oil over medium-high heat in a large Dutch oven or ovenproof pot with a lid. Season the beef all over with salt and pepper. In batches without overcrowding the pan, brown the beef on all sides, 6 to 8 minutes. Transfer the meat to a bowl and repeat with the remaining beef.

Add the onion to the pot and saute until soft, scraping up any brown bits, 2 to 3 minutes.

Add the garlic and saute until fragrant, about 30 seconds. Add the beer and bring to a simmer, then whisk in the tomato paste and stir to blend.

Return the beef and any accumulated juices to the pot. Add the stock, bay leaves, thyme, 1 teaspoon salt and 1/2 teaspoon black pepper. The meat should be just covered with liquid. If not, add additional stock to cover.

Bring the liquid to a boil and then turn off the heat. Cover the pot, transfer to the oven and cook until the meat is tender, 2 1/2 to 3 hours, stirring occasionally. Remove from the oven and transfer to the stovetop.

(At this point, the stew may be refrigerated. Let it cool slightly, then cover and refrigerate overnight. The next day, remove the stew from the refrigerator at least 1 hour before serving. Discard any accumulated fat from the surface, then gently reheat on the stovetop.)

While the stew is cooking (or reheating), heat 1 tablespoon olive oil in a large skillet over medium heat. Add the carrots and root vegetables and lightly season with salt. Saute the vegetables until they are crisp-tender, 5 to 7 minutes.

Add the vegetables to the stew. Bring the stew to a low boil and simmer over medium-low heat until the vegetables are tender and the sauce is slightly reduced, 20 to 25 minutes, stirring frequently. Taste for seasoning.

Ladle into bowls and garnish with parsley. Serve with mashed potatoes.

581-7500

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Caption 01: Photo by Lynda Balslev for TasteFood

There’s no better time than winter to enjoy a vibrant coleslaw. Slaws aren’t just picnic or barbecue fare; crunchy, hearty versions shine in the colder months. Winter slaws rely on sturdy, seasonal produce that delivers both texture and nourishment when we need it most.

Hearty slaws are built on a foundation of shredded crucifers, brassicas and root vegetables -- think cabbages, kales, broccoli, carrots and Brussels sprouts. These ingredients are naturally in season throughout the winter and are packed with essential vitamins and nutrients. Topped with bright winter citrus juice or a punchy vinaigrette and finished with grains, nuts or seeds, a winter slaw offers layers of flavor, texture and substance.

This hearty slaw salad is a perfect example. Red cabbage, carrots and Tuscan kale form the base, bound together with a piquant balsamic-Dijon vinaigrette. It’s delicious as-is, but you can fold in cooked quinoa for added substance and a boost of protein. Because the greens are sturdy, this slaw holds its shape and stays crisp for up to two days in the refrigerator -- ideal for make-ahead meals.

For best results, season the quinoa before adding it to the salad, as it needs ample seasoning to shine. Once assembled, allow the slaw to rest for at least an hour so the flavors can meld. The result is a vibrant, satisfying winter dish that proves coleslaw belongs on the table year-round.

Winter Coleslaw

Active time: 30 minutes

Total time: 30 minutes (excluding quinoa cooking time, if using)

Yield: Serves 4 to 6

Dressing:

3 tablespoons balsamic vinegar

2 tablespoons fresh lemon juice

2 tablespoons olive oil

1 tablespoon Dijon mustard

1 small garlic clove, grated

1/2 teaspoon kosher salt

1/4 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper

Slaw:

1/2 medium red cabbage, shredded, about 4 cups

2 cups shredded Tuscan kale leaves

2 medium carrots, peeled, coarsely grated

2 to 3 scallions (white and green parts), thinly sliced

1/4 cup chopped Italian parsley leaves

1/4 cup almonds, lightly toasted, coarsely chopped

1/2 cup cooked red or tricolor quinoa (optional)

Combine the dressing ingredients in a small bowl and whisk to blend.

Combine the slaw ingredients in a large bowl. Add half the dressing and toss to combine. Taste for seasoning. Add additional dressing to your taste. The slaw should not be too wet. Reserve any remaining dressing for serving.

Refrigerate the slaw for at least one hour to allow the flavors to meld. Before serving, add additional dressing if desired.

Store in the refrigerator for up to 2 days.

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CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood

Are you feeling a bout of wanderlust? Thanks to a long winter season, the urge to travel to a warm and far-flung destination is tantalizing. Yet, while we dream of an impulsive trip, the practicalities of daily life keep us rooted in place. So, why not improvise and bring the taste of a faraway destination home to your kitchen?

Turn to your spice cabinet and a cookbook for instant relief and cultural inspiration. It won’t be the same as a last-minute trip, of course, but at least you can stay at home in your pajamas.

This fragrant, meaty stew will transport you to Morocco. It’s subtly sweetened with figs, heady with harissa and redolent with ras el hanout -- a North African spice blend consisting of a shop’s worth of dried spices.

Ras el hanout is an Arabic term that means "head of the shop," signifying the best spices on offer. The blend varies from cook to cook, or merchant to merchant, and can contain upward of 50 spices. It’s a traditional spice used in tagines, couscous and stews, and typically includes cumin, coriander, cinnamon and ginger, among others. Purchasing a jar of prepared ras el hanout is an easy shortcut to build deep flavor in this stew. You can find it in the spice aisle of well-stocked supermarkets and specialty markets.

Lamb Stew With Figs and Chickpeas

Active time: 40 minutes

Total time: 3 1/2 to 4 hours

Yield: Serves 5 to 6

2 1/2 to 3 pounds boneless lamb leg, excess fat trimmed, cut in 1 1/2- to 2-inch chunks

Kosher salt

Freshly ground black pepper

Olive oil

1 medium yellow onion, chopped

3 garlic cloves, chopped

1 tablespoon grated peeled fresh ginger

2 teaspoons ras el hanout

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground paprika

1 (28-ounce) can Italian plum tomatoes

2 cups chicken stock

12 dried Turkish figs, halved

1 (2-inch) cinnamon stick

2 medium carrots, cut into 1/2-inch-thick slices

1 (15-ounce) can chickpeas, drained

1 tablespoon honey or light brown sugar

1 to 2 tablespoons harissa or red chili paste

1/4 cup chopped fresh cilantro leaves and tender stems, plus more for garnish

Heat the oven to 300 degrees. Generously season the lamb with salt and pepper.

Heat 1 tablespoon oil in a large Dutch oven or ovenproof pot with lid over medium-high heat. Add the lamb in batches, without overcrowding the pan. Brown the meat well on all sides, then transfer the lamb to a bowl. Repeat with the remaining lamb.

Pour off all but 1 tablespoon fat from the pot (or add 1 tablespoon oil, if dry). Add the onion and saute until it is soft without coloring, 2 to 3 minutes, stirring up any brown bits. Add the garlic and ginger and saute until fragrant, about 30 seconds. Add the ras el hanout, cumin, coriander and paprika and stir for 15 to 30 seconds to lightly toast the spices.

Add the tomatoes and their juice, crushing each tomato with your hands as you add them to the pot. Add the lamb (and any collected juices from the bowl), the stock, figs, cinnamon stick, 1 teaspoon salt and 1/2 teaspoon black pepper. The lamb should be completely submerged in the stock. If not, add additional stock to cover.

Bring the stew to a simmer, cover the pot and transfer to the oven. Cook until the lamb is very tender, 2 1/2 to 3 hours, stirring occasionally.

While the lamb is cooking, heat 1 tablespoon oil in a skillet. Add the carrots and cook until crisp-tender, 6 to 8 minutes.

Transfer the stew to the stovetop. Add the carrots, chickpeas, brown sugar and harissa. Simmer, uncovered, over medium-low heat for 10 to 12 minutes, then taste for seasoning. Stir in the cilantro.

Ladle the stew into bowls and serve with couscous, if desired. Garnish with additional cilantro.

581-7500

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood