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Dinner tonight was an Irish Stew with a loaf of fresh Oat Bread. We also had some Chocolate Chip Cookie/Brownie bars.
I’m still upset over this stupid camera. I can’t determine what causes most pictures to be blurry and fuzzy, but others are okay. The picture above is after messing around with it in Krita, a Linux equivalent of Photoshop.
Anyway, both recipes were wonderful and I adapted both of them as usual, it seems I never have all the right ingredients. The stew was hearty and filling and the bread turned out fluffy with a crusty top.
Irish Beef Stew
- 1/4 cup olive oil
- 1 1/4 pounds stew beef, cut into 1-inch pieces
- 6 large garlic cloves, minced
- 6 cups beef stock or canned beef broth
- I cup of Guinness beer
- 1 cup of fine red wine
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 1 tablespoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 2 tablespoons (1/4 stick) butter
- 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
- 1 large onion, chopped
- 2 cups 1/2-inch pieces peeled carrots
- Salt and Pepper
- 2 tablespoons chopped fresh parsley
1 Heat olive oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
2 While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
3 Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)
Serves 4 to 6.
Light Oat Bread
- 1 1/4 cups water
- 2 tablespoons margarine
- 1 teaspoon salt
- 3 cups all-purpose flour
- 1/2 cup rolled oats
- 3 tablespoons brown sugar
- 2 1/4 teaspoons active dry yeast
1 Add all ingredients as directed by your bread machine on a regular, light crust setting.
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This may seem trivial, but how many grams of carrots is 2 cups of chopped carrots? (For those of us that don’t use American cups to measure). The rest I figured out in metric but those damn, vicious carrots have me stumped.
Hrm… Good Question! I usually end up using 1 1/2 pounds of carrots. More or less depending on what I have laying around. If I figured right that’s about 680 grams. I hope this helps.
Nothing can beat a big chunky stew like the one in the picture! I like to do mine with dumplings instead of bread but the stew is just as yummy! Lovely on a cold winters day
Thank you for chocolate recipes. This will be my collection in my own cookbook.
Chocolate Fondue Fountain´s last blog ..Chicken Costumes