Stew on this

Oct 23, 2010   //   by marymeals   //   Main course  //  1 Comment
Irish Beef Stew

Stewing meat over a low flame for long periods of time is one of the oldest and most traditional ways of cooking. Since man discovered flame we have been slow roasting meat, scrounging vegetables, and making our humble dinners. Our ancestors got it right when they combined simple ingredients and added liquid to the pots simmering over the fire. This slow simmering process makes even the toughest cuts of meat tender and delicious. Make it even tastier by starting your stew as far in advance as you can, the longer the flavors have to meld together the tastier it will be. Nothing’s better for super on these cold fall nights then a bowl of steaming hot and nourishing stew.

Irish Beef Stew

2 lb beef stew meat
2tbsp vegetable oil
2 tbsp flour
1 tbsp salt
1/4 tsp pepper
1 cup celery chunks
1 onion cut in large chunks
1/2 small head cabbage chopped
1/2 lb small red potatoes
8 oz package of baby carrots
1 tbsp paprika
1/4 tsp red pepper flakes
1tbsp Worcestershire sauce
16 oz can of beef stock
10 oz bag frozen peas
salt and pepper to taste
handful chopped parsley

In a large Ziploc bag toss in flour, salt, pepper and beef. Seal the bag and toss meat around to coat in the flour mixture. In a large soup pot heat oil and then toss in the flour coated beef. Brown meat in all sides to seal in the juices. Once the meat has a good sear begin adding onion, celery, and cabbage. Let this saute a few minutes and then add potatoes, carrots, paprika, red pepper flakes and Worcestershire sauce. Stir to combine and once it cooks a few minutes, add beef stock. Let the stew simmer a good hour until the root vegetables are soft, at this point you can add peas and stir, let the peas warm through and check for seasoning. Add salt and pepper to taste and toss with chopped parsley.

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1 Comment

  • Oh,this looks so good! Perfect for a cold day!

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