Suffering through a blizzard currently, so, we're dining appropriately with Irish stew.
Some ....most,? Cook this dish in an oven, I cook it in a really large saucepan (about 12 or so inches high, maybe 8 or so inches diameter..)
1½ kg Stewing Beef (serve 7)
Bouquet of parsley, thyme and bayleaf (or tied up with twine) or dried Herb de Provance (the little jars you can buy in stores) to taste
2-3 large onions, finely chopped
2 red apples skinned, cored and chopped
6 large carrots, chopped into bite-sized pieces
1 large leek, chopped into bite-sized pieces
1 large parsnip, chopped into bite-sized pieces
5 large-ish potatoes, peeled and chopped, eg peel the potatoes and just slice into discs
Half head of cabbage, shredded
1lb processed or Marrowfat Peas
Finely chopped parsley and dash of Worcester Sauce, Salt and freshly ground black pepper to taste
I.5 lt Beef Stock or Oxtail Soup depending on consistency required.
Chop the onions, fry / sweat in some butter, add the chopped meat and cook until browned, add the rest of the ingredients and pour in the stock, bring to boil and simmer STIRRING AT LEAST EVERY 10 MINUTES, to avoid stuff settling on the bottom and burning over the long cooking period.
Cook for 2 to 3 hours , depending on the consistency required.
Bon appetit. Yeah I know it's french, but the Irish translation is a bit of a mouthful....pardon the pun
Edited by Fiach, 01 March 2018 - 07:13 AM.