Post by luvz2cook on Mar 16, 2014 23:12:24 GMT
If you would like a change from corned beef and cabbage on St. Patrick's Day you should try Irish Stew. Irish stew is a very hearty dinner and very tasty!
Irish Stew
1/3 c. plus 1 tbsp. flour, divided(or cornstarch)
1 1/2 lbs. lamb or beef stew meat, cut into 1 inch cubes(I actually use deer meat)
3 tbsp. olive oil
2 medium onions, chopped
3 tsp. minced garlic
4 c. beef broth
2 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
1 c. frozen peas
salt and pepper to taste
1 tsp. dried thyme
1/2-1 tsp. worcestershire sauce
2 tbsp. cold water
Coat stew meat in 1/3 cup of flour or cornstarch. Brown the meat in olive oil in a dutch oven or large pot with a lid. Remove stew meat from heat and set aside. In the same pot saute onions until tender, add garlic and cook 1 minute.
Add beef broth and return the meat to the pan. Scrape bottom to loosen any browned bits, this adds a lot of flavor. Bring to a boil, reduce heat to low, cover and simmer for 1 hour.
Add potatoes and carrots, cover and cook for 20 minutes. Stir in peas, seasonings and worcestershire sauce and cook 10 minutes. Combine 1 tbsp. flour or cornstarch with the cold water. Stir into the stew, bring to a boil and cook for about 7 minutes to thicken.
Irish Stew
1/3 c. plus 1 tbsp. flour, divided(or cornstarch)
1 1/2 lbs. lamb or beef stew meat, cut into 1 inch cubes(I actually use deer meat)
3 tbsp. olive oil
2 medium onions, chopped
3 tsp. minced garlic
4 c. beef broth
2 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
1 c. frozen peas
salt and pepper to taste
1 tsp. dried thyme
1/2-1 tsp. worcestershire sauce
2 tbsp. cold water
Coat stew meat in 1/3 cup of flour or cornstarch. Brown the meat in olive oil in a dutch oven or large pot with a lid. Remove stew meat from heat and set aside. In the same pot saute onions until tender, add garlic and cook 1 minute.
Add beef broth and return the meat to the pan. Scrape bottom to loosen any browned bits, this adds a lot of flavor. Bring to a boil, reduce heat to low, cover and simmer for 1 hour.
Add potatoes and carrots, cover and cook for 20 minutes. Stir in peas, seasonings and worcestershire sauce and cook 10 minutes. Combine 1 tbsp. flour or cornstarch with the cold water. Stir into the stew, bring to a boil and cook for about 7 minutes to thicken.