Recipe by ~Leanne~
This is my mother in laws stew recipe whether it is Irish or not I have no clue, but I love it. This really is a comfort food for me, great to make when you are on a budget.
Top Review by sugarpea
This reminded my husband of his grandmother's Irish stew. He told me of his memories as he ate your mil's version tonight. I added some onion when browning the beef and stewed it with bay leaves and some dried herbs. I also found myself, as you do, adding a lot of salt and pepper just before serving. I assumed in step 6 that 1/2 cup water should be used , not 1 1/2 cups. Thanks for a very pleasant experience, ~Leanne~.
- 1 lb stewing beef
- 1 tablespoon butter or 1 tablespoon margarine
- 5 carrots, peeled and sliced
- 6 potatoes, peeled and cut into chunks
- 4 celery ribs, cut into small pieces
- 2 beef bouillon cubes
- 4 tablespoons flour
- salt and pepper
Directions See How It's Made
- Brown meat and butter in a large pot.
- season with salt and pepper.
- Add water I usually depending on what pot I am using fill the pot half full with water.
- Let meat boil gently for 1 hour.
- Add your vegtables, when they are tender add beef boullion to stew.
- In a container mix flour and 11/2 cups of water together.
- When stew is boiling add flour mixture, you may want to add more flour and water even a cornstarch and water mix depending on how thick you like your stew.
- This is when I add my salt and pepper to taste, I add quite abit, but it is all personal taste.
- Let simmer for about 1/2 hour and serve.
- Freezes well.