I had the pleasure of joining Sylvia Perez for a pre St. Patrick’s Day segment live on Fox32 Chicago.
Watch it here: https://www.fox32chicago.com/video/1426398

The primary recipe I featured was my Irish Stew.  I got the original recipe from two great friends in Chicago, Donncha and Cathy Carroll.  I’ve tweaked it a bit over the years, but the basic recipe remains their creation.  During the segment, I also feature a few more items on the set for which I promised I’d share the recipes.  One of these recipes is from Ina Garten, who I just love.  I think her recipes are all great and all easy to follow.  So, I may tweak this one a bit over the years, too, but it’ll probably stay true to Ina’s basic creation.  You can also see a few of my other recipes on my YouTube channel at http://www.youtube.com/@waynebites.  Hope you enjoy them!



Irish Stew

Courtesy of Donncha and Cathy Carroll
with a few modifications from Wayne
Serves 4 to 6


1/4 cu Olive Oil
1 1/4 lb Stewing Beef, cut into 1-inch pieces
Salt and Pepper
6 lg Garlic Cloves, minced
6 cu Beef Stock
1 cu Guinness Beer
1 cu Red Wine
2 tbl Tomato Paste
1 tbl Sugar
5-6 Fresh Thyme Sprigs, tied together with kitchen twine.
1 tbl Worcestershire Sauce
2 Bay Leaves
3 tbl Real Butter (Kerrygold if you can get it)
3 lb Spuds, peeled and cut into 1/2-inch pieces
1 tbl Fresh Rosemary, chopped and two whole sprigs
1 lg White Onion, chopped
2 cu Carrots, peeled and cut into 1/2-inch pieces


Season beef with about 1 teaspoon each of salt and pepper. Heat 2 tablespoons of olive oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, Worcestershire sauce and bay leaves. Stir to combine and toss in thyme bundle. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

Meanwhile, preheat oven to 350 degrees F. Place the potatoes on a baking sheet or roasting pan and drizzle remaining 2 tablespoons of olive oil on top. Sprinkle chopped rosemary over potatoes and toss everything together. Toss in the two extra sprigs of rosemary and roast the potatoes for about 40 minutes, stirring them a few times while they are roasting.

Separately, melt butter in another large saucepan over medium heat. Add onion and carrots. Sauté vegetables until golden, about 20 minutes.

Add sautéed vegetables to beef stew. Remove the roasted potatoes from then oven and remove the whole rosemary sprigs. Add the potatoes to the stew. Simmer uncovered until vegetables and beef are very tender, about another 30 minutes.

Discard bay leaves and thyme sprigs. Tilt pan and spoon off fat. Add additional salt and pepper to taste.

Ina Garten’s Irish Soda Bread


4 cups all-purpose flour, plus extra for currants
4 tablespoons sugar
1 1/2 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice (I actually grate the butter and freeze it for 30 minutes)
1 3/4 cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
1 teaspoon grated orange zest
1 cup dried currants


Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean.

When you tap the loaf, it should have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature.

Irish Cream Glazed Cranberry Apple Scones
Makes 8


2 cu All Purpose Flour
1/2 cu Granulated Sugar
2 1/2 tsp Baking Powder
1/2 tsp Salt
1/2 cu Minced Apples (peeled and cored)
1/2 cu Unsalted Butter
1/4 cu Heavy Cream
1/4 cu Bailey’s Irish Cream
1 lg Egg
1 tsp Vanilla Extract
1 cu Frozen Cranberries
1 tbl heavy Cream
1 tbl Coarse Sugar

Orange Glaze
1 cu Confectioners’ Sugar
3 Tablespoons Baileys Irish Cream
1 tbs orange zest


Whisk flour, sugar, baking powder, salt, and apples together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.

Whisk 1/4 cup heavy cream,1/4 Irish cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the cranberries, then mix together until everything appears moistened.

Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
Place scones on a plate and refrigerate for at least 15 minutes.

Meanwhile, preheat oven to 400°F.

Line a large baking sheet with parchment paper or a silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the sheet.

Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and allow to cool for a few minutes while making the glaze.

To make the glaze, whisk the confectioners’ sugar and Irish Cream together with orange zest.  Add a little more confectioners’ sugar to thicken or more Irish cream to thin. Transfer mixture to a sealable disposable bag.  Cut one of the corners for piping.  Swirl the mixture back and forth over the scones.

Un-glazed scones keep well at room temperature for 2 days or in the refrigerator for 5 days.  If you glaze them, they should be refrigerated.

Corned Beef & Cabbage Hand Pies
makes about 16


2 1/2 cu All Purpose Flour
12 tbl Unsalted Butter, diced
6 oz Cream Cream, torn into marble size bits
1 Egg
2 tbl Sugar
1 tsp Baking Powder
1/2 tsp Salt


1/4 cu chopped Yellow Onion
2 tbl Butter
1 tbl Olive Oil
1/4 cu Water
1 1/2 cu chopped Corned Beef, about 1/3 lb
1/3 cu diced Idaho Potatoes, about 1 large, skinned and cut into 1/2” cubes
1/4 cu diced Carrot, about 1 small
1 1/2 cu chopped Cabbage
1 tsp Salt
1/2 tsp Pepper
1/2 cu shredded Swiss cheese
2 tbl Dijon Mustard

Egg Wash
1 lg Egg


To make the dough, place all ingredients in a food processor and process until dough comes together, about 1 minute. Remove the dough from the food process and form into two flattened disks. Wrap each in plastic and refrigerate for an hour.*

Meanwhile, make the filling by heating butter and olive oil over medium heat in a saucepan. Add onions and sauté for 2 minutes until onions are tender and translucent. Keep the heat on the lower side so that onions don’t burn. Add corned beef, potatoes, and carrots. Sauté for an additional 2 minutes. Finally add cabbage, salt and pepper and sauté until ingredients are tender and moisture has cooked away. Remove from heat and allow to cool. Once cool, transfer filling to a cutting board and chop until fine. Transfer to a bowl and add cheese and Dijon. Set a side.
Working the dough separately, roll out one on a floured board to about a 1/8” thickness, about the thickness of a nickel. Cut, 5” circles and reserve the scraps to roll out again and again until you’ve cut as many circles as you can. I usually get 8.

Preheat oven to 350˚F.

Whisk the egg in a small bowl and brush a dough round. Place a heaping tablespoon or so into the center of the circle and fold it over to seal. Use a fork to press the edges (i usually dip it in flour to keep it from sticking). Place the empanada on a baking sheet and continue preparing the remaining ones. Repeat with the second batch of dough. Brush the empanadas with the egg wash and cut a small slit in the top to let steam escape while baking.  Bake for 25-30 minutes until golden brown.

Remove from oven and let them cool for 30 minutes before serving.

Be sure to check out all of my videos on my YouTube Channel.  Click the image below.