St Patrick’s Irish Stew

 

  • 1 1/2 lbs beef, cut into chunks (Chuck, not too fatty)
  • 1/4 cup butter
  • 1 (10 1/2 ounce) can crushed tomatoes
  • 1 (10 1/2 ounce) can water
  • 4 carrots, cut into chunks
  • 4 large potatoes, cut into chunks (I don’t peel carrots or spuds but you can if you like)
  • 2 stalks celery, cut into chunks
  • 3 onions, cut into chunks
  • 2 teaspoons salt
  • 2 smashed cloves of garlic
  • 1 teaspoon black pepper
  • 1/4 cup fresh parsley, chopped fine
  • 1/4 cup good quality cooking sherry
  • 2 bay leaves
  1. Directions:
  2. Preheat oven to 300F degrees.
  3. In a heavy skillet brown the beef in the butter over medium high heat.
  4. Add the soup and water and stir well.
  5. Add the rest of the ingredients and cook for about 5 minutes, stirring once.
  6. Transfer to a cast iron dutch oven or oven proof pot and cook in the oven, covered for 5 hours, stirring occasionally.
  7. Remove from oven, remove bay leaves and serve with Irish Soda Bread and butter.

©BAPantryGourmet/Barbara Ziegler 2013

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