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Title: O'Donoghue's Beef Stew
Categories: Soup Meat
Yield: 1 Servings
| 1 1/2 | lb | Round steak -- or stew |
| Steak | ||
| 3 | md | Carrots |
| 3 | md | Parsnips |
| 1/2 | c | Barley, pearled |
| 8 | Potatoes | |
| Stock or soup mixture (beef | ||
| Or oxtail) | ||
| Salt | ||
| Pepper | ||
| Mixed herbs |
Boil some water in a large saucepan, sufficient to cover the meat and have approx 1" left above. Put in the chopped (large chunks) meat, lower heat to keep the stew simmering, put in the chopped/diced carrots and parsnips, add herbs, salt and pepper to taste, leave simmer for a while (say 20 mins). Add the peeled whole potatoes and some stock/soup mixture or cornflour to thicken, keep the mixture simmering and stir occasionally, after about 1hr from start-time taste and check the potatoes. If it tastes ok then its done. Remember the best stews are left on for a long time 1 1/2 hrs or more. Contributed by: Desmond P. O'Donoghue (8614903@ul.ie)