Amazing Irish Beef Stew
Sept 7, 2014 22:31:18 GMT -5
Post by PurplePuppy on Sept 7, 2014 22:31:18 GMT -5
Amazing Irish Beef Stew
1/3 c. butter
2 lbs stewing beef, cut into chunks
8 cloves of garlic
8-10 c. homemade bone broth (I used chicken broth because that’s what I had on hand, but the logical choice would be beef broth)
1/8 c. tomato paste
1-2 T. honey (I didn’t measure, I just took a large spoonful out of the honey bucket)
1 T. dried thyme
1.5 T. Worcestershire sauce (watch the ingredients as a lot of brands contain lots of junk. Lea&Perrins isn’t too bad)
2-3 bay leaves (depending on their size)
1/4 c. butter
5 cups peeled and chopped potatoes
2 small or 1 large onion, chopped
2 cups carrots, chopped
1/4 c. rice flour (or any other thickener) and water
Method:
Melt 1/3 c. butter in a large stock pot. Brown stewing beef on all sides. Add garlic, saute for 2 minutes. Add half of your bone broth, along with honey, tomato paste, thyme, Worcestershire sauce, and bay leaves. Simmer on low, mostly covered.
While the above is simmering, melt 1/4 c. butter in a frying pan (cast-iron is best if you have one), and saute onions, carrots, and potatoes for 2 minutes. Add the rest of the bone broth, and simmer for 20 minutes, until veggies are tender.
Add veggies concoction to the beef mixture. Stir together. Keep simmering.
In an air-tight container (a mason jar works well), shake rice flour and 1 c. water, until dissolved completely. Add to stew, stir, keep at a bubbling simmer until thickened, then turn off heat, and serve.
Amazing the first time.
Amazing as left-overs.
1/3 c. butter
2 lbs stewing beef, cut into chunks
8 cloves of garlic
8-10 c. homemade bone broth (I used chicken broth because that’s what I had on hand, but the logical choice would be beef broth)
1/8 c. tomato paste
1-2 T. honey (I didn’t measure, I just took a large spoonful out of the honey bucket)
1 T. dried thyme
1.5 T. Worcestershire sauce (watch the ingredients as a lot of brands contain lots of junk. Lea&Perrins isn’t too bad)
2-3 bay leaves (depending on their size)
1/4 c. butter
5 cups peeled and chopped potatoes
2 small or 1 large onion, chopped
2 cups carrots, chopped
1/4 c. rice flour (or any other thickener) and water
Method:
Melt 1/3 c. butter in a large stock pot. Brown stewing beef on all sides. Add garlic, saute for 2 minutes. Add half of your bone broth, along with honey, tomato paste, thyme, Worcestershire sauce, and bay leaves. Simmer on low, mostly covered.
While the above is simmering, melt 1/4 c. butter in a frying pan (cast-iron is best if you have one), and saute onions, carrots, and potatoes for 2 minutes. Add the rest of the bone broth, and simmer for 20 minutes, until veggies are tender.
Add veggies concoction to the beef mixture. Stir together. Keep simmering.
In an air-tight container (a mason jar works well), shake rice flour and 1 c. water, until dissolved completely. Add to stew, stir, keep at a bubbling simmer until thickened, then turn off heat, and serve.
Amazing the first time.
Amazing as left-overs.