Wednesday, January 25, 2017

Where's the Beef... Irish Stew!

Stew involves meat and vegetables. Last night, the Brainy Gourmet put together a Peanut Butter Stew with Chicken from Zimbabwe and tonight Irish Stew with Beef.  Now, if you don't eat meat then be brainy without meat and use tofu or even cod fish (scroll Brainy Archives for a delicious fish stew called -Greek Fish).

For this 'beefy' Irish stew, begin by sauteing on med heat one whole onion and green pepper in olive oil in an enamel stove top pot.  Once, browned, add your cubed beef stew meat. Pushing aside the onion and pepper, cook on high until the meat is browning and turning from pink to grayish brown.  Add 1/2 cup of beef stock, 2 tbs of Worcestershire sauce and as many baby carrots as you like... washed.  Add a pinch of salt, and a palm full of dried herbs: rosemary, mint, oregano and sage. Cover and simmer for 60 min.

In the meantime, boil or microwave potatoes. And, prepare a second side of green beans. Finally, bake bread and you are ready for an Irish stew dinner which may make you think you went abroad.

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