Irish Beef

It's raining here today and I have a little beef boiled in the freezer. Would like to make an Irish stew

Take all the meat you have.
Add all root vegetables and green vegetables, you can get your hands on.
Roughly chop everything and put in a large baking dish.
Add enough hot water to cover meat and vegetables.
Add a few grains of pepper and salt to taste.
Cook covered for atleast two hours. (Add water if necessary)
Add the flour paste with two tablespoons of butter and a tablespoon, lightly roasted in a pan.
This dish is creating its own shares during the cooking.
Take a bit of bread to mop up the juices and enjoy your stew.

All answers are correct, except the beef. Use all the recipes, but use more herbs. If you have a small herb garden in pots just put you in a stew about a demi-hour/20 minutes before the end and the flavors spread. Flag

I mean all the grass the best. Report Abuse

If you want to use your Irish stew meat bad! You muppet LAMB, LAMB!

However, you might try this recipe with beef stew Irish if you want. Use the beef where it says lamb and beef broth which says lamb stock. This serves about 6-8. Eat with bread.

800g lamb
6 medium carrots
3 medium onions
1 leek
1 tsp pearl barley soup
Potatoes 8 medium
1.4l lamb stock
3 thyme
75g butter 75g plain flour (for roux: melt butter, whisk together the flour, season, cook for one minute and set aside until needed)
2 v. chopped fresh parsley, chopped
2 v. chopped fresh chives, chopped

Gas 4 / 180 º C
Peel and chop onions, carrots, leeks and potatoes into pieces Bitesize.
Cut the lamb fat if any, depends on how you purchased. I ususally buy chops. Cut the lamb pieces Bitesize.
If you have the fat of the lamb, try to make it in a pan. I usually get impatient, throw it and use olive oil instead.
Toss meat in fat or oil until lightly brown. Put in a large cast iron casserole.
Mix onions, leeks and carrots in the fat for a few minutes and place it on the meat in the casseole. Add to that the pearl barley, dispersed in the pot. Season with pepper each layer (no salt - it is usually more than enough in stock).
Add lamb stock in a saucepan.
Discard thyme sprigs on top.
Bring to a boil on the hob, cover with foil, cover with lid and transfer to oven 1-1 1 / 2 hours until lamb is cooked through.
About half an hour before the end of cooking, you must add the potatoes, you should be covered with plastic wrap to avoid going Brown.
After cooking, pour (or pocket) the liquid and bring to a boil in a saucepan. Whisk in the roux and add the parsley and chives to it. Pour it back to the stew, bring it to boil on the stove, give it a good stir and serve.

Or (and I think it's the best idea), you can use your meat to scouse, a beef stew from the north of England.

800g stewing beef
3 medium onions, sliced
3 cloves garlic, minced
4 medium carrots, chopped
3 stalks celery, chopped
a handful of pearl barley
enough beef broth to cover
2 tablespoons tomato puree
one tablespoon Worcestershire sauce
6-8 potatoes medium size, chopped
ground black pepper

If you want meatballs
100g cake flour
50g continue.