Irish stew

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Irish stew


  • 1 lb. Beef chuck steak cut 1" thick
  • 3 cups water
  • 2 c. Beef stock or beef broth
  • 1 bay leaf
  • 3 cups sliced carrots
  • 1 cup peeled and cubed turnips
  • 1 cup peeled and cubed potatoes
  • 1 onion sliced into rings
  • 1/2 tsp. Ground black pepper
  • 1/4 cup unbleached flour
  • 2 teaspoons dried marjoram
  • Cut the beef into 1" cubes.
  • In


a large saucepan, combine the beef,
Water, stock or broth and bay leaf.
Cover and bring to a boil,
Then reduce the heat.
Simmer for 1 1/4 hours.
Add the carrots, turnips, potatoes,
Onions and pepper.
Cover and return to a boil, then reduce the heat.
Simmer about 30 minutes or until the
Vegetables are tender. Skim the fat from the stew.
Remove and discard the bay leaf.
Remove about 1 cup of the liquid. In a small
Bowl, use a wire whisk to stir the liquid into
The flour until smooth and free of lumps. Then
Stir into the stew. Add the marjoram.
Cook and stir over medium-high heat until
The stew thickens and begins to gently boil.
Cook and stir for 1 minute more.

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