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Irish Stew Recipe

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This recipe for Irish Stew, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Dawkins
Added: Monday, September 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb.boneless stew meat
1/3 cup cooking oil
1/4 cup flour
1 large onion, chopped
1/2 cup celery, chopped
1 large can tomatoes
1 can tomato sauce
1 cup water
1 cup baby lima beans
1 cup each, peas and carrots
1 cup whole kernel corn
1 cup chopped okra
2 medium potatoes, cut in medium pieces
1 tbsp. Worcestershire Sauce
1/2 tsp. sugar
dash red pepper
salt and pepper to taste

Directions:
Directions:
Pour oil in large skillet and heat on medium. Roll stew meat in flour and brown in oil along with onion and celery.
When brown, drain grease off and place in large pot to cook on top of stove. Add water, tomatoes, tomato sauce, and simmer 15 minutes. Add other ingredients except okra and corn, simmering slowly for 30 minutes. Add okra and corn, along with any other desired seasonings such as thyme, parsley, etc. You may need to add more water. Simmer for at least 30 minutes or longer until meat is tender. Vegetables may be fresh, frozen or canned.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes to 1 hour
Personal Notes:
Personal Notes:
This is my Mama's original beef stew recipe that has been used repeatedly over the years. You may multiply this recipe and freeze, as I always do. It keeps well in the freezer and is great to have in the winter or when family members are not feeling well. It is definitely a favorite of mine.

 

 

 

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