Irish Stew
By Dorothy Leusch · Originally from Aunt Laura's 2003 cookbook
Leusch · Mains: Beef, Pork and Lamb
Ingredients
- 2 Pounds Boneless Chuck Steak
- 1 Can Beef Broth
- Black Pepper, to taste
- Small Onions, peeled
- 2 Cans Whole Green Beans {you can use fresh]
- Oil
- Flour Seasoned with Dry Mustard
- Salt, to taste
- Small Carrots, peeled
- Small Potatoes, peeled
- Butter
Method
- Cut the meat in cubes.
- Put the flour mixture in a plastic bag and shake the meat in the flour in batches.
- Brown the meat well in a mixture of half butter, half oil.
- Once browned, put the meat in a large pot and add the beef broth.
- Cover the meat with water.
- Season with salt and pepper.
- Cook, covered for 2 and 1/2 hours.
- After the first half hour, add the carrots and onions.
- After 1 and 1/2 hours add the potatoes.
- The beans go in with 1/2 hour to cook.
- After the 2 and 1/2 hours, add more flour if it needs to be thickened.