Sunday, December 27, 2009

Irish Old Time Beef Stew

Contributed by: Janelle Reske

Ingredients
2 lbs stew meat, cubed (cut down into smaller pieces than it comes in)
1 tsp Worcestershire sauce
1 clove garlic (put on toothpick for easy removal later)
1 med onion (can use white or yellow)
1-2 bay leaves
1 Tbsp salt (start w 2 tsp 1st, then add rest to taste)
1/2 tsp paprika
1/4 tsp pepper
1 dash ground clove (dip very end of spoon in to measure)
6 carrots cut & quartered or 1/2 to 3/4 of a lg bag of baby carrots
4 potatoes, peeled & cubed (can add more if desired)

Directions
Spray large stockpot w Pam. Brown meat.
When browned, add 2 cups hot water and next 9 ingredients to pot.
If water evaporates or is absorbed too much for your taste (i.e. you like a thicker, soupier stew vs stew w less "broth") add hot water by 1/2 cup to 1 cup to achieve desired consistency throughout cooking.
Cover & simmer for 1 1/2 hours. Remove bay leaves & garlic. Add veggies and cover.
Cook 35-45 minutes until veggies are tender. Serves 6-8.

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