O'Donoghue's Beef Stew
Yield
1 potPrep
30 minCook
1 hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
beef, round steak
or stewing beef |
|
| 3 | medium |
carrots
|
|
| 3 | medium |
parsnips
|
*
|
| ½ | cup |
pearl barley
pearled |
|
| 8 | each |
potatoes
|
|
| 1 | x |
stock
or soup mixture |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
mixed herbs
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
beef, round steak
or stewing beef |
|
| 3 | medium |
carrots
|
|
| 3 | medium |
parsnips
|
*
|
| 118 | ml |
pearl barley
pearled |
|
| 8 | each |
potatoes
|
|
| 1 | x |
stock
or soup mixture |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
mixed herbs
|
* |
Directions
Boil some water in a large saucepan, sufficient to cover the meat and have approx 1 inch left above.
Put in the chopped (large chunks) meat, lower heat to keep the stew simmering, put in the chopped/diced carrots and parsnips, add herbs, salt and pepper to taste, leave simmer for a while (say 20 mins).
Add the peeled whole potatoes and some stock/soup mixture or cornflour to thicken, keep the mixture simmering and stir occasionally, after about 1hr from start-time taste and check the potatoes.
If it tastes ok then its done.
Remember the best stews are left on for a long time 1½ hrs or more.
