| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Irish |
Meats |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Stewing beef (prime round) |
| 1 |
lb |
Small Irish potatoes |
| 1 |
bn |
Small carrots |
| 1/4 |
lb |
Small onions |
| 2 |
|
Fresh tomatoes |
|
|
Assorted spces (thyme, bay |
|
|
Leaves, garlic, etc.,) in |
|
|
Cheesecloth bag |
| 2 1/2 |
pt |
Beef stock |
|
|
Salt, to taste |
|
|
Pepper, to taste |
|
|
Accent – MSG |
INSTRUCTIONS
Stew meat until tender, add vegetables and spices. Cook until vegetables
are done, strain off one cup of stock from stew, thicken slightly with beef
roux mixture. Pour back into stew and let simmer until ready to serve
(about 1/2 hour.) Remove cloth bag of spices. Makes 6 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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