RECIPE SUBMITTED BY Pat Ward Creegan
This is my Mom’s….delish!! GRAM WARD’S IRISH BEEF STEW
2 T butter
2 lbs stewing beef chuck
4 medium potatoes, peeled and chunked
(baking or red-don’t peel reds)
4 carrots, peeled and chunked
(or use small bag of peeled baby carrots)
1 box-frozen peas, thawed (or use fresh, if available)
1 medium jar of small boiled onions, drained
2 fresh parsnips, peeled and chunked
2 fresh turnips, peeled and chunked
1 small onion, sliced
Flour for dredging meat
Salt and Pepper to taste
Start boiling a kettle of water.
Put flour, s & p on paper plate.
Dredge each piece of meat.
Melt butter in large Dutch Oven.
Brown meat on all sides.
Add enough boiling water to cover meat.
Add sliced onion.
Simmer over low flame-1 hour.
Add potatoes, carrots, parsnips and turnips.
Simmer 1/2 hour.
Add peas and drained onions.
Simmer 15 minutes more.
If stew is thin, thicken by combining 1T flour and a little stock.
Mix in a cup until smooth. Then add and stir into stew.
Repeat, if necessary.
Serve with buttered, toasted white bread or crusty Italian.
Serves 6-8.
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