| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Irish |
Irish, Soups/stews |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Oil |
| 4 |
lg |
Onion cut in wedges |
| 5 |
lg |
Carrots cut in thick slices |
| 2 |
|
Rib celery sliced |
| 1 1/2 |
lb |
Round steak or lamb |
| 6 |
lg |
Potatoes |
| 1 |
c |
Water |
INSTRUCTIONS
Salt and pepper to taste
Heat oil in large saucepan or skillet. Saute onions in oil. Add carrots and
celery and cook for a few minutes. CUt steak into 1/4 to 1/2 inch cubes and
add to onions, carrots and celery. Wash, peel and slice potatoes and add to
pot. Pour in water, season to taste with salt and pepper and bring to a
boil. Skim of any foam, reduce heat and simmer over low heat until meat and
vegetables are tender.
NOTE: Can also cook in crockpot on low overnight, 7-8 hours, or on high for
3 4 hours. If desired, stew can be thickened by mixing 2 tablespoon flour
with a little water and adding it to the stew. Heat through until thickened
and serve piping hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”