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O'Donoghue's Beef Stew

Cuisine: Irish, Jewish
Type: Meat
Courses: Main Course, Soup
Serves: 4 people

Recipe Ingredients

1 1/2 lbs 681g / 24ozRound steak - or stew
  Steak
3   Carrots (medium)
3   Parsnips (medium)
1/2 cup 118mlBarley - pearled
8   Potatoes
  Stock or soup mixture (beef OR oxtail)
  Salt
  Pepper
  Mixed herbs

Recipe Instructions

Boil some water in a large saucepan, sufficient to cover the meat and have approx 1" left above. Put in the chopped (large chunks) meat, lower heat to keep the stew simmering, put in the chopped/diced carrots and parsnips, add herbs, salt and pepper to taste, leave simmer for a while (say 20 minutes).

Add the peeled whole potatoes and some stock/soup mixture or cornstarch to thicken, keep the mixture simmering and stir occasionally, after about 1 hour from start-time taste and check the potatoes.

If it tastes ok then its done. Remember the best stews are left on for a long time 1 1/2 hrs or more.

Source:
Desmond P. O'Donoghue

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