Written by Franz Hoffer @A Tempest in a Tankard
It’s Friday afternoon, the day after our homebrew club’s St. Paddy’s Day Potluck.
It’s also been a long stretch without a break from translation projects and beer writing projects, a few of which you’ll soon see in print.
And it’s been quite some time now since I posted a recipe. The last time was just as the pandemic hit, when I wrote an article about fermenting cabbage into sauerkraut.
So it’s nice to take a break from writing by … writing. Writing about something completely different for change is actually quite relaxing.
And today’s actually St. Patrick’s Day, so there’s that, too. If you’re like me and have left your food plans till the last minute, you might just get this recipe in time for your St. Paddy’s Day festivities over the weekend. In this case, fortune favours the procrastinators. Even if you don’t cook this for dinner this weekend, it’s still stew season for at least another month.
*I’ve included a number of tips below. These are helpful for any stew you’ll make, from goulash to stoofvlees (Flemish stew).
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