Drunken Winter Stew from Robin Oswald

This wonderful recipe uses potatoes and cabbage (readily available in winter in the northeast). If you are sticking to an Irish theme, use a stout beer. For a less rich and heavy stew, try a porter.

Ingredients

3 potatoes, cubed

¼ cup chopped onion

½ medium head cabbage, sliced

1 (15 oz) can kidney beans, drained and rinsed

3 cups water

1 (12 fluid oz.) can of stout beer

1 Tbsp. prepared Dijon-style mustard

¼ Tbsp. garlic powder

Ground black pepper to taste

Salt to taste

Directions

1. Bring potatoes, onions, and water to a boil, then lower heat to simmer

2. Add cabbage and mustard. Slowly add about half the beer (it will foam up a bit). Cover loosely.

Let simmer 15 minutes, stirring occasionally.

3. Add the beans, spices, and more/all of the beer to taste. Remove lid and let simmer another 10

minutes or until potatoes are tender. Add water if necessary. Re-spice if needed before serving.