Getting in Touch with my Heritage
Oct. 3rd, 2006 06:46 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
shanachie13For some reason, I felt the need to make Irish Stew. Now bear in mind this is not actually something I have ever attempted before. So I plugged myself into my handi-dandi internet and typed in Irish Stew recipie. Of course being me, I spelled it wrong so then I got "did you mean..." I clicked yes and got....mutton stew recipies. Um no. Not even no but HELL NO! So I added the word "beef" to the search. This got me something like 7 million hits so I started going through them. Typical of the Irish the first 8 I looked at required Guinness. Now I have nothing against beer, although I don't particularly like it and I know all the alcohol gets cooked out but I didn't feel like going to the liquor store. So I kept searching.
Finally I found this one:
from: http://recipes.epicurean.com/recipe/13544/old-fashioned-irish-beef-stew.html
Ingredients:
2 lbs. beef for stew
1 onion, finely chopped
2 stalks celery, finely chopped
1 bay leaf
2 lg. potatoes, peeled and chopped into chunks
3 lg. carrots, peeled and cut into thick slices
1 (approximately 16 oz.) bag frozen peas
2 cans beef broth
2 (8 oz.) cans tomato sauce
Flour in a plastic bag
2 tbsp. cooking oil
Salt and pepper to taste
Directions:
Cut beef into bite-size cubes. Add beef cubes to flour in bag and shake until cubes are coated with flour. Heat oil in large pot. Add celery, onion and bay leaf. Saute until onions and celery are translucent but not browned. Add the beef a little at a time to the pan and brown beef completely. Add beef broth and tomato sauce. If necessary, add enough water to cover beef. Bring to boil. Reduce heat to simmer. Cover pot and cook for 1 1/2 to 2 hours until beef is tender. Add carrots and potatoes. Cook 1/2 hour until vegetables are tender. Add frozen peas. Cook 5-10 minutes until peas are tender.
Let's see the changes I made:
I hate celery so I just omitted that.
I used 2 bay leaves cuz ours are kinda old.
I used 2 large potatoes and 2 small ones and 4 carrots.
I didn’t add any salt or pepper and found it fine.
Also I added three cans of water (using the beef broth cans) because there didn’t seem to be enough liquid.
I think I may try one of the Guinness stews the next time. I really liked this one, am waiting for other opinions on it, but it makes a lot. I would also recommend this for a weekend or day off dinner because it takes a long time to make (over 3 hours).
Other than that, I took my Gramma to the doctor and pharmacy today, then ran some errands myself. Have to call work back and let the house supervisor know what day I can go to Sparta. Let's see what day am I free?
Finally I found this one:
from: http://recipes.epicurean.com/recipe/13544/old-fashioned-irish-beef-stew.html
Ingredients:
2 lbs. beef for stew
1 onion, finely chopped
2 stalks celery, finely chopped
1 bay leaf
2 lg. potatoes, peeled and chopped into chunks
3 lg. carrots, peeled and cut into thick slices
1 (approximately 16 oz.) bag frozen peas
2 cans beef broth
2 (8 oz.) cans tomato sauce
Flour in a plastic bag
2 tbsp. cooking oil
Salt and pepper to taste
Directions:
Cut beef into bite-size cubes. Add beef cubes to flour in bag and shake until cubes are coated with flour. Heat oil in large pot. Add celery, onion and bay leaf. Saute until onions and celery are translucent but not browned. Add the beef a little at a time to the pan and brown beef completely. Add beef broth and tomato sauce. If necessary, add enough water to cover beef. Bring to boil. Reduce heat to simmer. Cover pot and cook for 1 1/2 to 2 hours until beef is tender. Add carrots and potatoes. Cook 1/2 hour until vegetables are tender. Add frozen peas. Cook 5-10 minutes until peas are tender.
Let's see the changes I made:
I hate celery so I just omitted that.
I used 2 bay leaves cuz ours are kinda old.
I used 2 large potatoes and 2 small ones and 4 carrots.
I didn’t add any salt or pepper and found it fine.
Also I added three cans of water (using the beef broth cans) because there didn’t seem to be enough liquid.
I think I may try one of the Guinness stews the next time. I really liked this one, am waiting for other opinions on it, but it makes a lot. I would also recommend this for a weekend or day off dinner because it takes a long time to make (over 3 hours).
Other than that, I took my Gramma to the doctor and pharmacy today, then ran some errands myself. Have to call work back and let the house supervisor know what day I can go to Sparta. Let's see what day am I free?
