Irish Stew - European Recipe

Irish Stew

🌍 European, Irish Difficulty: ●●○○○

🍳 Equipment: Meat-knife, Covered saucepan, Vegetable-knife, Tablespoon, Small saucepan

Traditional irish stew — straightforward 1920s home cooking.

Ingredients

• 1 pound beef or mutton
• 1 small onion
• 2 medium-sized potatoes
• Salt
• Pepper
• 2 tablespoons flour
• ¼ cup cream or milk

Method

1. Cut — the meat in pieces about an inch and a half square.
2. Put — the meat in a saucepan, and cover with cold water.
3. Place — the saucepan on the fire, and bring to the boiling-point.
4. Reduce — the heat, cover the saucepan, and let simmer gently for one hour, adding a little hot water from time to time if necessary.
5. While — the meat is simmering, peel the potatoes, cut them in quarters, and boil in the small saucepan for twenty minutes.
6. Drain — the water from the potatoes, and when the meat has simmered for an hour add the potatoes to it.
7. Mix — the flour with the cream or milk, and stir it into the stew.
8. Add — the salt and pepper, increase the heat, and let the stew boil quickly for a minute or two.

Tags: beef, mutton, potato, onion, pepper, milk, cream, flour · Source: The Plain Sailing Cook Book (1922)

Notes

When the stew has simmered for an hour, there should be about 1 cup of liquid left in the saucepan. If more than that remains, pour off enough so as to leave only about 1 cup.