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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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I adapted this recipe from an Irish Stew recipe calling for lamb. It's easy to double or triple and is a very forgiving recipe for a new cook. Ingredients:
1 lb stewing beef, dredged in seasoned flour (i season with salt, pepper, and sometimes paprika) |
1 onion, chopped |
garlic, minced |
2 -3 carrots, chopped |
2 -3 potatoes or 2 -3 turnips, chopped |
dried thyme |
salt and pepper |
Directions:
1. Brown the beef with the onion, then add water to cover and the garlic.
2. (I generally use 2 cloves.) Bring to a boil, then simmer covered for at least an hour.
3. Add carrots, potatoes/turnips, one or two tsp of thyme, and salt and pepper to taste.
4. Simmer covered until vegetables are tender.
5. Add a little flour or other thickener (I reserve a little of the seasoned flour to use), bring to a boil, and set aside to cool a bit before serving.
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