For the stew: cut the meat into small
akes this rich chocolate cake \"Irish\" is not only to the
edium-high heat.
Toss stew meat in a bowl with
inutes.
Pour half the Irish stout into the onion mixture
br>Remove 1/2 cup stew liquid. Stir potatoes into pot
In a 10-quart Dutch oven, add 8 quarts water.
Heat to boil. Add stew meat, carrots, celery, potatoes, bouillon cubes and onion soup mix.
Cook over medium heat until tender.
Mix a double batch of Bisquick dumplings, put on top of boiling stew and cook 15 minutes longer than package directions.
mooth; stir through the stew. Allow the stew to cook until thickened
otatoes, carrots and turnips to stew during the last 20 minutes
Bring meat to a boil in large pan.
When meat is about half cooked, add the carrots (sliced) and the onions and turnips (quartered).
Cook until vegetables are about half done.
Then add the potatoes (cut in quarters).
Season with salt and pepper. Cook until the stew begins to thicken.
Boil stew meat until nearly done (about 1 hour).
Then, add diced
potatoes,
onions
and
seasonings.\tMix cornstarch with cold water until a\tsmooth paste is formed and add to the pot. When the potatoes
are done, add the tomatoes and simmer another 20 minutes.
This
recipe
takes
approximately
1 1/2 hours to cook and serves 4 people.
Cook meat until almost done.
Add potatoes, carrots, garlic salt, pepper and salt to taste.
Cook until done.
Add Gravy Master.
Mix cornstarch to water and add to stew.
Serve with bread and butter.
Heat a skillet over medium heat and add oil. Cook stew meat until browned on all side, 5 to 10 minutes.
Transfer browned meat to the insert of a slow cooker. Add potatoes, onion, water, bouillon cubes, salt, and pepper.
Cover and cook on Low power for 8 hours.
In a heavy pan, cover the bottom with oil. Roll stew meat in flour after adding salt, pepper and garlic salt. Brown the floured meat on all sides, then add water.
Simmer, covered, for 2 hours or until the meat is tender.
Add vegetables and cook until they are done.
Heat oil over medium-high heat in a heavy bottomed stock pot. Season beef liberally with both salt and pepper and place in a zip-top bag with flour, shake to coat the beef. Remove beef from bag and shake off excess flour. Sear the beef in the hot oil being careful not to crowd the bottom of the pot. (Sear beef in batches if necessary). Once all of the beef has developed a nice crust, add to it the garlic, onion, and carrots. Sweat for 4-5 minutes or until the onions become barely translucent.
Add a little of the V8 and scrape up any brown ...
o low, cover, and simmer stew until vegetables are done roasting
oiling. Pour the stock mixture, Irish stout beer, barley, thyme, bay
amb meat back into the stew; mix in the fire-roasted
In a 6 cup blender, at low speed, combine all ingredients.
Blend until smooth.
Pour into clean bottles, cap tightly and store in the refrigerator.
It will keep up to one month.
Stir or shake well before serving.
Can be served straight, on the rocks, over ice cream or used in recipes calling for Irish Cream Liqueur.
Recipe makes 44.75oz = 1323.42ml.
A serving size is 1.3oz (37ml) (37.0g) = 35 servings per recipe.
rior to serving with the stew.
For plating - Dish up
tout; simmer, stirring until the stew thickens a bit. Add the