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  • 1 1/2 lbs Steak (stewing or round),
  • 3 medium sized carrots,
  • 3 medium sized parsnips,
  • 1/2 cup pearl barley,
  • 8 potatoes (or more if you're hungry).
  • 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 apprx 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 tothicken, keep the mixture simmering and stir occasionally, afterabout 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.

    Guiness Stew

    • 2 lb. rump steak
    • 2 1/2 tablespoons oil
    • 2 large brown onions - chopped
    • 2 cloves garlic - crushed
    • 1/4 cup all-purpose flour
    • 1 Cup Beef stock
    • 12-oz Guinness
    • 2 large carrots - sliced
    • 2 bay leaves
    • 1/2 tsp thyme
    • black pepper - freshly ground
    • 1/2 cup prunes - halved and pitted, optional *
    • chopped parsley - for ganish

    Cut meat into 1" cubes.
    Heat 1 tablespoon oil in a pan and cook onions until pale golden. Add garlic, cook 1 minute longer. Remove from pan and drain on absorbent paper.
    Heat the remaining dripping in a larger pan, add meat and cook quickly to brown on all sides. Reduce heat, stir in flour until all meat is coated.
    Blend through stock to form a thick, smooth sauce. Add Guinness and stir until the mixture comes to simmering point. Add onions and garlic, carrots, herbs and pepper, stir until combined.
    Simmer gently for 1 1/2 hours, stirring occasionally to prevent catching.
    Cook uncovered so that the sauce can reduce and thicken.
    Serve garnished with the chopped parsley.
    * If using prunes, add to pan in the final 30 minutes of cooking. The addition of prunes to this dish adds sweetness and balances the distinctive bitterness of the Guinness. They can be removed before serving.

  • 2 pounds stew meat, lamb or beef
  • 1/2 cup flour
  • 3 tablespoons vegetable oil
  • 2 onions
  • 2 carrots, chopped in large pieces
  • 4 potatoes, chopped
  • 2 tomatoes, peeled and chopped
  • 1/2 teaspoon garlic powder
  • 1 large bunch fresh mixed herbs, tied with a string
  • 2 1/2 cups beef broth
  • Dumplings
  • Salt and pepper to taste

    Coat meat in flour, then brown in oil in a skillet. Add onions and saute. Place browned meat, onions and vegetables in large cooking pot. Add garlic powder. Place herbs in middle of mixture. Cover with broth, cook 2 hours over low heat. While stew is cooking, make dumplings. During last 20 minutes of cooking, add dumplings. Salt and pepper to taste.
    Makes 6 to 8 servings