Some braising beef (which I didn't bother to braise), browned in a saute pan with onions, chopped parsnips, and sunflower oil. Once browned I added boiling water and some beef stock. I added freshly podded peas, chopped green beans, and two sticks of celery. Simmered for half an hour. Then I added peeled and quartered Maris Piper potatoes. Simmered for another forty-five minutes under glass at a low heat, stirring occasionally, by which time the beef was tender.
No herbs required for this dish, since much of the flavour comes from the celery and parsnips. But you could add pinches of rosemary and thyme, or oregano, according to choice.
Irish Stew
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