Wednesday, April 23 – Ragoût d’Éire

Slow-braised beef, rosemary, and maple-glazed onions come together in this modern take on the classic Irish stew. But the beauty of this dish lies in its cross-continental journey — it’s a blend of hearty Irish comfort and the rustic charm of Quebec. Tender chunks of beef, seasoned to perfection, rest on a bed of Yukon gold potatoes and barley mash, while cider-braised cabbage, carrots, and pearl onions complete the dish. Inspired by the Irish pubs of yore (read: Crescent Street), this stew found its way across the Atlantic to Charlevoix, where Quebec’s local ingredients bring a new dimension to a time-honored classic.