This is a good basic recipe, but I like to add celery, green pepper, green beans, and grated fresh ginger root to mine. The ginger root especially gives it a special touch. A dash of Tobasco or cayenne pepper and some jalapeno chiles will give extra tang to it for those who like the hotter version. I also like to add dumplings to it at the end at let them cook slowly in the gravy, which I thicken with corn starch. A little burgundy wine, maybe one half cup also adds flavor. I use olive oil in place of Lard. Of course, use the ingredients you and your family like and in the quantities they like. If some like it hot and some do not, omit the cayenne and tobasco and place these condiments on the table for each one to use as he or she sees fit to compliment the individual taste of all family members. Mushrooms are good in this too and I prefer the stew itself to be at least half or more meat in ratio to the vegetables with plenty of gravy in it.
I have made this twice, and became a member just so I could review this recipe! This is an excellent basic recipe. The first time I made it I stuck to the instructions except I subbed olive oil for lard and it was a perfect beef stew, but not really to our tastes. The second time I made it I went crazy. I added browned vermicelli and red lentils when there was 20 minutes left of cooking. (also added more water of course for the lentils) I also added the carrots, which I sliced small instead of in half, during the last 10 minutes of cooking so they were less done. When there was 6 minutes left I added chopped spinach. I also reduced the amount of beef and potato by one half. My husband loved it and has been asking for it ever since! Anyone can take this basic recipe and add whatever you want to make it your own. Way to go Mother Lizar!
This was the best beef stew that I've ever had, let alone made! My husband and son went on and on about it! We're not big stew eaters, but only because I've never made this before, and I am looking forward to making it again. I only had a cast iron skillet, and not a dutch oven, but I did brown my meat in the skillet and then finished cooking in a regular pot. Since making this tho, I've purchased a cast iron dutch oven for the next time I make it. Thank you so much or a really, really good recipe. UPDATE... I bought a cast iron dutch oven just to make this. It's still a family favorite, and we just love it.
Love this stew! I add some squash and more meat. I make it once a month in the Winter and sometimes add wild rice. We just can't get enough!
A definate old fashioned 5* recipe!! love the method, much like I have always made stews and always delish! I used veggie oil instead of lard, an update, and added garlic, pepper, parsnips and a wee bit of celery to the rest of the recipe, also used the suggested beef broth instead of water and cubes. A perfectly delicious old fashioned stew, thanks for posting.
I must say, this stew turned out amazing. It is nice and simple, low maintenance recipe. I will defiantly use this again. Thank you for sharing this wonderful recipe!!
This is a good basic stew recipe easily adapted to a number of variations. I too use a small amount of lard and flour for the browning process (these items help to create a thicker gravy.) I also add carrots, peas and onions. Instead of adding cubed potatoes,however, I mash the potatoes while the stew is cooking. When the stew is done, I ladle it over the mashed potatoes. A real family favorite. Serve with a light vinaigrette salad and warm crusty bread.
I made this for my husband, to freeze for him to take for lunches - I am not a fan of stews myself. However, this smelled sooo good while it was simmering, and it was very flavorful. I used canola oil instead of lard (we don't cook with lard), and I used several small red potatoes instead of larger ones. Otherwise, I more or less followed the recipe as written. As far as freezing - the potatoes didn't freeze super well (no surprise), but my husband still liked it a lot. I'll definitely hang on to this recipe. I've been looking for a recipe for a good, simple Irish beef stew for some time, so I'm happy to have found one.
I agree, this is a great basic recipe. I used a small roast instead and marinated it in red wine overnight. I cubed the meat and browned it in olive oil rather than lard and I skipped the flour because I wanted a lighter soup-like dish. I served it with a light salad and crispy, warm French bread. Bon apetit!