Irish Beef Stew Recipe ( Crock Pot recipe and once in the pot...easy.
Ingredients
• 2 lbs Stew meat ( I may not have used exactly that much)
• 1 clove chopped garlic cloves ( or powder)
• aprox 2 cups canned beef broth ( No MSG)
• 3 Tbsp. Beef paste ( organic) ( the kind in a jar with no MSG)
• 1 cup of Guinness beer ( 12 oz can of any beer is fine ) optional but I recommend it… All the alcohol content will be cooked out.
• 1 cup of fine red wine ( or ¼ cup vinegar ) again…optional… but it makes it taste good.
• 2 tablespoons tomato paste
• 1 TBSP brown sugar ( no more than that though)
• 1 tablespoon dried thyme
• 1 tablespoon soy or Worcestershire sauce
• 2 bay leaves
• 2 tablespoons (1/4 stick) butter
• 3 pounds red potatoes, cut up
• 1 large onion chopped
• 1 stalk of celery cut up in pieces
• 2 cups 1/2-inch pieces peeled carrots ( or a few carrots)
• English peas drained .. optional
• Salt and Pepper
• 2 tablespoons chopped fresh parsley
Put everything in Crock Pot and cook 5 Hours on High and 10 Hours on Low. I serve it with Irish Soda Bread.
Here is an Irish Blessing to go with it...
May the blessings
of the light
of Christ be upon you,
Light without and light within,
And in all your
comings and goings.
I suggest if you take this one on....you purchase all your ingredients ahead of time...on a different day. Make decisons about cooking utensils... In other words... prepare... and don't be tired. This is an all day cooking marathon...but the pay off is amazing. When I was in my 20's a neighbor who lived in Germany for some years taught me to prepare it. I may serve it once or twice a year so we do it up big. Enjoy!
Rouladen
• 8 slices beef top round steak ( or how many you want to prepare. It’s a lot of effort so I make 8 – 10 and have company or left overs), (1/8 inch thick and about 2 pounds...I purchase at Kuby's in Snider Plaza across from SMU and it is called Rouladen meat and always displayed in the meat section and very very thin and long)
• Salt and pepper to taste
• Mustard ( I prefer American)
• bacon strips...one for each piece of meat ( I sometimes precook the bacon slightly but not too much because you want all the bacon drippings…so save and add to the pan if you do that )
• 1 large onion chopped
• all-purpose flour
• Chopped fresh parsley
Directions
Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 bacon strip (sometimes I slightly cook the bacon first) , chopped onion and sprigs of parsley on each slice; roll up; secure with toothpicks or baking twine. Coat each roll in flour.
In a large skillet ( I use a large electric skillet ) brown beef roll in oil on all sides. Remove meat rolls and set aside in a plate and pour oil in a bowl and reserve for gravy making later. Replace meat rolls in pan and cover with water and reduce heat; cover and simmer for hours...(I cook slowly for about 3 hours or until meat is fork tender.
Remove meat again on a plate. Pour liquid into a container but save it to be used for gravy. Pour the reserved oil in the pan. Stir some flour ( a couple of heaping tablespoons ) in the drippings in the pan and on medium heat stir until flour is absorbed and begins to be bubbly; gradually stir in reserved liquid. Stir in salt and pepper to taste. Stir constantly until it begins to thicken. You may need to add water to get it to the desired consistency. Return meat rolls to the gravy and simmer for another hour. Serve with potato dumplings and red cooked cabbage. I like serving cheese blintzes for dessert. You can purchase them at Kubys also...and lightly brown in butter and serve with powdered sugar...
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Potato Dumplings can be prepared from the box.
Knorr makes a very good one and you simply follow the directions.
Delish! Bon Appétit
Old German House Blessing (Haus Segan)
May the blessing of God crown this house where our children go in and out. We praise God, Thee we praise. We with our children for ever and ever. When they and we go out and in, let Thou us blessed be. Let the time of our life and thereafter ever Christ like be. God, Father, Son and Holy Spirit, from whom all our blessings, flow. Grant us that our children may have the speech to declare the name of the Lord. Let their obedience throughout their whole life be an imprint of thy Image and teach them the evil to shun."
May the blessings
of the light
of Christ be upon you,
Light without and light within,
And in all your
comings and goings.
I suggest if you take this one on....you purchase all your ingredients ahead of time...on a different day. Make decisons about cooking utensils... In other words... prepare... and don't be tired. This is an all day cooking marathon...but the pay off is amazing. When I was in my 20's a neighbor who lived in Germany for some years taught me to prepare it. I may serve it once or twice a year so we do it up big. Enjoy!
Rouladen
• 8 slices beef top round steak ( or how many you want to prepare. It’s a lot of effort so I make 8 – 10 and have company or left overs), (1/8 inch thick and about 2 pounds...I purchase at Kuby's in Snider Plaza across from SMU and it is called Rouladen meat and always displayed in the meat section and very very thin and long)
• Salt and pepper to taste
• Mustard ( I prefer American)
• bacon strips...one for each piece of meat ( I sometimes precook the bacon slightly but not too much because you want all the bacon drippings…so save and add to the pan if you do that )
• 1 large onion chopped
• all-purpose flour
• Chopped fresh parsley
Directions
Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 bacon strip (sometimes I slightly cook the bacon first) , chopped onion and sprigs of parsley on each slice; roll up; secure with toothpicks or baking twine. Coat each roll in flour.
In a large skillet ( I use a large electric skillet ) brown beef roll in oil on all sides. Remove meat rolls and set aside in a plate and pour oil in a bowl and reserve for gravy making later. Replace meat rolls in pan and cover with water and reduce heat; cover and simmer for hours...(I cook slowly for about 3 hours or until meat is fork tender.
Remove meat again on a plate. Pour liquid into a container but save it to be used for gravy. Pour the reserved oil in the pan. Stir some flour ( a couple of heaping tablespoons ) in the drippings in the pan and on medium heat stir until flour is absorbed and begins to be bubbly; gradually stir in reserved liquid. Stir in salt and pepper to taste. Stir constantly until it begins to thicken. You may need to add water to get it to the desired consistency. Return meat rolls to the gravy and simmer for another hour. Serve with potato dumplings and red cooked cabbage. I like serving cheese blintzes for dessert. You can purchase them at Kubys also...and lightly brown in butter and serve with powdered sugar...
Old German House Blessing (Haus Segan)
May the blessing of God crown this house where our children go in and out. We praise God, Thee we praise. We with our children for ever and ever. When they and we go out and in, let Thou us blessed be. Let the time of our life and thereafter ever Christ like be. God, Father, Son and Holy Spirit, from whom all our blessings, flow. Grant us that our children may have the speech to declare the name of the Lord. Let their obedience throughout their whole life be an imprint of thy Image and teach them the evil to shun."
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