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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Start this Sunday Morning and your ready for kick-off! Ingredients:
1 1/2 lbs beef, cut into chunks (splurge on the cut if you can) |
1/4 cup butter |
1 (10 1/2 ounce) can tomato soup |
1 (10 1/2 ounce) can water |
4 carrots, cut into chunks |
4 large potatoes, cut into chunks (i don't peel carrots or spuds but you can if you like) |
2 stalks celery, cut into chunks |
4 onions, cut into chunks |
2 teaspoons salt |
1 teaspoon black pepper |
1/4 cup fresh parsley, chopped fine |
1/4 cup good quality cooking sherry |
2 bay leaves |
Directions:
1. Preheat oven to 300F degrees.
2. In a heavy skillet brown the beef in the butter over medium high heat.
3. Add the soup and water and stir well.
4. Add the rest of the ingredients and cook for about 5 minutes, stirring once.
5. Transfer to a cast iron dutch oven or oven proof pot and cook in the oven, covered for 5 hours, stirring occasionally.
6. Remove from oven, remove bay leaves and serve with Irish Soda Bread and butter.
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