Irish Stew

We go to a Celtic Festival each year locally and I tried getting the lady at one of the vendor stations to give me her recipe for this and she flatly refused. Her husband winked and began explaining how it is made, butchering it thoroughly. She got agitated with him and began telling me the correct recipe. He gave me a wink, and she gave me the recipe and man is it delicious!¬† I love beef stew and this stew has such a rich flavour and is just so filling. It really is a meal unto itself and I serve it with biscuits unless the store has soda bread for once – I can’t bake bread.

Ingredientsirishstew

2 lb beef, cubed*
10 large potatoes, cubed with skin on
1 lb carrots, sliced to 1/2″ thick
1 yellow onion, chopped
1 bottle Guinness
1/2 cup Worcestershire sauce
2 cans Campbell’s beef stock
water

*I usually use a roast or if there is a good deal on sirloin, I will buy steaks for this

  • Using a large skillet, place over medium to high heat for about 3 minutes. Lay beef cubes in skillet and vigourously shake the skillet to prevent them from sticking. After thirty seconds, turn them over and then drop them into the cooking pot. For the majority of this cooking, you will use a crock pot or a large pot over very low heat. If you are using a pot over direct heat, you will want to stir it occasionally.
  • Pour in the bottle of Guinness, Worcestershire sauce and beef stock. Allow to cook for two hours over low heat.
  • After two hours, add chopped onion and carrots to the pot and add only enough water to cover the tops of the foods in the pot. Cook for two more hours over low heat.
  • After two hours, add potatoes and add only enough water to cover the tops of the foods in the pot. Cook for two more hours over low heat.
  • Serve steaming.
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