Irish

irascibility (“Don’t you get your Irish up!”)

Irish

linen from Ireland

Irish (whiskey)

mild and aromatic whiskey from Ireland

Irish bridge

open drain

Irish bull

nonsense

Irish coffee

another blessing from Ireland: coffee with Irish whiskey, cream and brown sugar (if ever you stir it with a spoon, you should not be allowed to drink it!)

Irish confetti

bricks (when used for throwing)

Irish deer

deer from prehistory: Megaloceros hibernicus

Irish elk

deer from prehistory: Megaloceros hibernicus

Irish grape

potato

Irish Mist

honey liqueur

Irish moss

moss variety: Chondrus crispus)

Irish setter

doggie:

Irish stew

1 cup Burgundy or other dry red wine
1 clove garlic, minced
2 bay leaves
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon dried whole thyme
3 pounds lean beef for stewing, cut into 1-inch cubes
1/4 cup olive oil
2 (10 1/2 ounce) cans condensed broth, undiluted
6 carrots, scraped and cut into 2-inch slices
12 small boiling onions
6 medium potatoes, peeled

Combine first 6 ingredients; pour over beef in a shallow dish. Cover and refrigerate 8 hours.

Drain meat, reserving marinade. Remove and discard bay leaves.

Heat oil in a Dutch oven over medium heat; brown beef in oil. Add broth and reserved marinade; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours.

Add carrots, onions and potatoes. Cover and cook 30 minutes.

Makes 2 1/2 quarts.