Authentic Irish Stew Recipe

Happy St Patrick's Day



Today I am sharing an original c 1920's recipe for Irish Stew.


Authentic Irish Stew Recipe

Cut 2 pounds beef in 1 1/2 inch cubes.
Trim off excess fat.
Place fat in spider, try out.

Flour beef pieces and brown well in tried out fat.

Place in kettle with:
1 large onion, sliced
2 tsp salt
1/8 tsp pepper
8 cups cold water.

Simmer until meat is very tender when tried with a fork.
Add:
2 carrots , diced or sliced
4 potatoes, diced.
Cook until vegetables are done, about 10 minutes.
Thicken with 4 Tablespoons flour blended with 4 tsp cold water.

Bring to a boiling point and cook for two minutes.

"You may prefer more or less liquid in your stew.
The use of cold water extracts more flavor from the beef, which enhances the flavor of the liquid. Dumplings may be added. My grandmother liked to add a can of vegetable or tomato soup as part of the liquid, and many people use tomato juice or add 1/2 cup red wine for increasing flavor. A stew can express your individual taste but do't try to 'stretch' it or you are lost !
Makes 4 good sized servings."
R. wakefield (c)





Diary of a Kentucky Cook