Irish Stew / Christmas Eve Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1-1/2 pounds beef
Paprika
Flour
3 Tbsp fat (or vegetable oil)
3/4 cup sliced onion
1-1/2 cups diced potatoes (Yukon Gold or Red are delicious)
1/4 cup diced carrots (I add more)
1/2 cup diced turnips (optional, I omit)
Cold stock (beef or vegetable)
1/2 cup of red wine (my addition)
1 tsp thyme (my addition)
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Directions: |
Directions:Wipe the beef with a damp cloth, then cut into 1-1/2" cubes. Season it lightly with salt and paprika. Dredge it with flour. Heat the fat in a pot. Brown the meat in the fat, then remove. Add the onions to the fat and brown. Put the meat back in and cover with boiling water. Cover the pot and simmer for 1-1/2 hours. Parboil the diced potatoes for 5 minutes. Add to the stew with the carrots and turnips. Simmer for 30 minutes. Dissolve 2 Tbsp of flour in 1/2 cup cold stock. Stir it into the stew and bring to a boil. Serve with dumplings or biscuits.
This is the original recipe. I make the following changes: Once the meat and onions are cooked, I add the potatoes, vegetables and thyme, and cover all of it with hot water or beef stock. I set it in the slow cooker for 5-6 hours. At the end, I dissolve 1/4 cup flour in the cold stock and add 1/2 cup red wine. I also liberally add salt and pepper at this point. Bring to a boil and it should thicken nicely. Serve with rolls or crusty bread. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:5-6 hours |
Personal
Notes: |
Personal
Notes: Grandmother Ruth gave me this traditional Irish stew recipe from The Joy of Cooking book by Irma Rombauer. I adapted it for our Christmas eve meal many years ago. I wanted a hearty, healthy, comfortable meal that I could prepare in the morning, let simmer all day in the slow cooker, and enjoy after Christmas eve Mass. "It is a fine seasoning for joy, to think of those we love." ~ Moliere
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