Tuesday, September 22, 2009

Because I haven't been in the mood to be Ms. Fancy Pants

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Irish Beef Stew. Yes, stew. I got this recipe from Laurel. She is part Irish and THAT counts. Wasn't it your Irish Aunt Jo's recipe Laurel? Well, that is MY story and I am sticking to it. This stew is awesome. I suggest that you make this recipe really soon. Is it fancy? nooooo. Does it have exotic stuff in it? nooooooo. S'ok to just be simple.


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Irish Beef Stew

1 1/2 cups beef stock/beef broth
2 Tbl vegetable oil
2 pounds boneless stewing beef, cut into chunks and lightly dredged
2 to 3 onions, sliced
2 carrots, peeled and sliced
1 small turnip
2 to 3 large baking potatoes, thickly sliced
1 bay leaf
1 Tbl worcestershire sauce
1 tsp. sugar
Salt and freshly ground pepper to taste

Heat oil in large dutch oven. Cook beef in batches on all sides until all the meat is browned. Remove from pan.

In the same pan, alternate layers of meat, onions, carrots, turnips and potatoes. Add sugar and worcestershire sauce to broth and pour over stew ingredients. Plop in bay leaf, add salt and pepper to taste, cover tightly and cook at low heat until meat is tender (approximately 2 - 1/2 hours.)

Check pot occasionally and add more stock if necessary.

2 comments:

  1. And a cup of whiskey (either in the stew prior to cooking, or after it's cooked and drank separate) makes it truly Irish.

    Just stew without it

    ReplyDelete
  2. And a cup of whiskey (either in the stew prior to cooking, or after it's cooked and drank separate) makes it truly Irish.

    Just stew without it

    ReplyDelete