Tuesday, August 23, 2011

Irish Stew Recipe

This will serve 10 to 12 people and you may wish to use only half the amount shown.
4 T. shortening
5 lbs. stewing beef, cut into 1-1/2” cubes
1T. salt
1/4 t. pepper
8 small white turnips, about 1 lb.
10 large carrots, about 2 lbs.
4 large onions, at least 1 lb.
12 medium-sized potatoes, about 4 lbs.
1/2 cup all purposed flour
4 T. chopped parsley

Step 1. Heat shortening in Dutch oven over medium-high heat. Add about 1/3 of beef cubes and brown on all sides, about 10 minutes. Remove to a bowl and brown remaining beef in batches.

Step 2. Return all of the meat to the Dutch oven. Sprinkle with salt and pepper; stir in 6 cups of water. Bring to a boil, reduce heat and simmer, covered, one hour.

Step 3. Meanwhile, pare turnips and slice crosswise into 1/2” thick slices. Pare carrots and slice diagonally 1/2” thick. Peel onions and cut into quarters. Set all vegetables aside until meat has cooked one hour.

Step 4. Add all vegetables to Dutch oven, return to a boil. Reduce heat and simmer, covered, 40 minutes or until meat and vegetables are tender.

Step 5. In a small bowl, gradually stir 1/2 cup water into flour until smooth. Slowly add to stew, stirring constantly; boil gently a minute or two. Add parsley.

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