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Hello, foodies…

Sunday is St. Patrick's Day! Maybe if you tune in for In the Kitchen with David at Noon ET a little Irish luck will come your way. Or, at the very least, you'll have two great recipes to whip up that night!

Now, I'll be traveling for a few days, so my friend Jill Bauer's hosting the show. And, I've asked her to be keeper of the recipes! Here's my contribution you can find on my recipe page…Guinness Beef Stew.

Guinness Beef Stew

This recipe is prepared with the 8-quart stockpot from the Technique® 10-Piece Hard Anodized Dishwasher Safe Set (K36575).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:

3-1/2 Tbsp all-purpose flour

1-1/4 tsp ground black pepper

1-1/4 tsp salt

3 lbs beef stew meat, cut into 1-1/2" cubes

3 Tbsp vegetable oil

3 garlic cloves, minced

1 large onion, chopped

1/2 cup celery, chopped

2-1/2 tsp dried thyme

2 bay leaves

2-1/2 cups beef stock

2 cups Guinness beer

3 Tbsp tomato paste

2 lbs russet potatoes, peeled and cut into 1/2" pieces

1 (16-oz) bag baby carrots

1/2 tsp salt

1/2 tsp ground black pepper

1/4 cup fresh parsley, chopped

Directions:

Place the flour, salt, and black pepper in a medium-size bowl. Add the beef cubes and toss until completely coated.

Heat the vegetable oil in heavy large stockpot or Dutch oven over medium-high heat. Working in batches, brown the beef cubes, on all sides, about 5–7 minutes. Add the garlic, onion, and celery, and cook for 3–5 minutes.

Stir in the dried thyme, bay leaves, beef stock, Guinness, and tomato paste. Bring the mixture to a boil and reduce the heat to low. Cover the pot and simmer for 1-1/2 hours, stirring occasionally.

Add the potatoes, baby carrots, salt, and pepper. Stir to distribute evenly. Cover and simmer on low heat, until the vegetables and beef are very tender, about 45 minutes. Sprinkle with the parsley right before serving.

And here's Jill's recipe…and that Irish luck I was talking about! Go to Jill's Recipe page on QVC.com for a print-friendly version of this recipe and more tasty dishes!

Luck of the Irish Bread Pudding

Ingredients:

Sauce:

2 cups heavy whipping cream

6 Tbsp Irish Cream liqueur

1/4 cup sugar

1/2 tsp vanilla extract

2 tsp corn starch

2 tsp water

Bread Pudding:

10 cups French bread, cubed with crust

6 oz bittersweet chocolate, chopped

6 oz white chocolate, chopped

4 eggs

1/2 cup + 4 Tbsp sugar, divided

4 Tbsp vanilla extract

2 cups heavy whipping cream, divided

1/2 cup whole milk

Directions:

To make the sauce, bring the cream, liqueur, sugar, and vanilla to a boil in a heavy saucepan over medium-high heat, stirring frequently.

Mix the cornstarch and 2 tsp water in a small bowl to blend; whisk into the cream mixture. Boil until the sauce thickens, stirring occasionally, about 3 minutes. Cool, then cover and refrigerate until cold, about 2 hours.

To make the bread pudding, preheat the oven to 350°F. Spray a 2-quart casserole dish with cooking spray.

Combine the bread and chopped chocolates in a large bowl. Toss to blend.

Using an electric mixer, beat the eggs, 1/2 cup + 2 Tbsp sugar, and vanilla. Gradually beat in 1-1/2 cups of the cream and all of the milk.

Add the liquid mixture to the bread mixture and stir to combine. Let it stand for 30 minutes.

Transfer the pudding to the prepared casserole dish and spread evenly. Drizzle with the remaining 1/2 cup cream and 2 Tbsp sugar. Bake until the pudding edges are golden and the center is set, about 50–55 minutes.

Cool the pudding slightly before serving with the refrigerated sauce.

For your blog question today, tell me what makes you feel lucky? Are you lucky to have a loving family or circle of friends? Are you lucky to have good health? I'm lucky to have such a wonderful family of foodies…you! I'll miss you this Sunday, but will be back soon. Be sure to check my blog on Monday. Jill's doing the writing! And boy does she have a cute Easter entertaining idea for your holiday table!

Keep it flavorful!

—David