St. Patrick's Day 2012
Making Irish stew today like I do every year. Probably gonna sleep first though.
Sarah's Irish Beef Stew
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cutting board
kitchen knife
veggie peeler
Kettle or large slow cooker
blender with a puree setting and heat-resistant carafe
heat-resistant silicone/rubber spatula
sturdy wooden spoon
cast iron skillet
Crisco
beef stew meat
beef bouillon granules
yellow onions
large yams
rutabaga
green cabbage
carrots
potatoes
ground black pepper
sea salt
Peel several large yams, cut into large chunks, boil until tender, drain, and puree.
In a cast iron skillet melt approx. 2 TBSP of Crisco vegetable shortening, add beef stew meat chunks and stir occasionally until browned.
Peel half a bag of potatoes and cut into large chunks.
Peel 1/4 bag of carrots and cut into large chunks.
Cut a green cabbage into large chunks.
Peel a rutabaga and cut into medium-sized chunks.
Peel 2 yellow onions and cut into 8ths.
Put meat, potato, carrot, cabbage, rutabaga, and onion chunks into a large kettle. Pour in yam puree and add some water, just enough to make the stuff stir-able. Bring to a boil over medium heat stirring with a wooden spoon to avoid burning to bottom of pan. Add about half a jar of beef bouillon granules. Add a small dash of ground black pepper and some sea salt. Once the mixture has come to a boil reduce heat to lowest setting or "simmer" and put lid on pan. Simmer for 7-10 hours stirring occasionally and adding bouillon granules, salt &/or pepper to taste. Eat when all the veggies are of soft/tender consistency and all the seasonings are as you like them. There is no need to add flour to this stew since the yam puree acts as thickening. Try any variations you like. (I once made this with apple chunks in it and it was still really good!)
Sarah's Irish Beef Stew
_____________________________
cutting board
kitchen knife
veggie peeler
Kettle or large slow cooker
blender with a puree setting and heat-resistant carafe
heat-resistant silicone/rubber spatula
sturdy wooden spoon
cast iron skillet
Crisco
beef stew meat
beef bouillon granules
yellow onions
large yams
rutabaga
green cabbage
carrots
potatoes
ground black pepper
sea salt
Peel several large yams, cut into large chunks, boil until tender, drain, and puree.
In a cast iron skillet melt approx. 2 TBSP of Crisco vegetable shortening, add beef stew meat chunks and stir occasionally until browned.
Peel half a bag of potatoes and cut into large chunks.
Peel 1/4 bag of carrots and cut into large chunks.
Cut a green cabbage into large chunks.
Peel a rutabaga and cut into medium-sized chunks.
Peel 2 yellow onions and cut into 8ths.
Put meat, potato, carrot, cabbage, rutabaga, and onion chunks into a large kettle. Pour in yam puree and add some water, just enough to make the stuff stir-able. Bring to a boil over medium heat stirring with a wooden spoon to avoid burning to bottom of pan. Add about half a jar of beef bouillon granules. Add a small dash of ground black pepper and some sea salt. Once the mixture has come to a boil reduce heat to lowest setting or "simmer" and put lid on pan. Simmer for 7-10 hours stirring occasionally and adding bouillon granules, salt &/or pepper to taste. Eat when all the veggies are of soft/tender consistency and all the seasonings are as you like them. There is no need to add flour to this stew since the yam puree acts as thickening. Try any variations you like. (I once made this with apple chunks in it and it was still really good!)