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The original Irish Stew consists of neck of mutton, almost as much potato as meat, and sliced onions arranged in layers and stewed. I make this beef version exactly as it was passed on to me by my mum.
|1 kg||stewing beef cubes, of about 2 cm|
|2/3 cup||white flour (all purpose)||80 g|
|1/4 cup||canola oil||65 mL|
|8 cloves||garlic, minced|
|2 1/4 cups||beef broth||560 mL|
|2 tbsp||tomato paste||30 mL|
|2 tbsp||sugar||24 g|
|1 tbsp||Worcestershire sauce||15 mL|
|1 sprig||rosemary, fresh||5 g|
|3||bay leaf||0.4 g|
|2||onions, coarsely chopped||400 g|
|4 stalks||celery, cut into 1 cm pieces||280 g|
|6||potatoes, peeled then cut into 1 cm pieces||1.2 kg|
|4||carrots, peeled then cut into 1 cm pieces||400 g|
|1/4 cup||butter, unsalted||55 g|
|1 pinch||salt [optional]||0.1 g|
|ground pepper to taste [optional]|
|4 tbsp||Italian parsley, fresh, chopped||20 g|
A slow cooker is needed to make this recipe.
This stew can be prepared a few days in advance and brought to a simmer before serving.
per 1 serving (400g)
% Daily Value
|Vegetables and Fruits :||3 ½||servings|
|Grain Products :||½||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1||servings|
|Meat and Alternatives||3 ½|
This was really good, not a super quick to make slow cooker recipe, but definitely a tasty one.