Tuesday, March 29, 2011
Oven Irish Stew
From the Champaign News-Gazette
•3 tablespoons light soy sauce
Preheat oven to 325 degrees. Combine soy sauce and flour in large, oven-proof casserole dish or Dutch oven. Add beef or lamb pieces; stir to coat. Stir in vegetables, beer, bouillon and herbs. Cover.
Bake, stirring occasionally checking for doneness for 2 hours. If broth becomes to thick add more beer, about 1/2 cup at a time. If stew is too thin, remove cover during last half hour. Stir in parsley before serving.
Labels:
Main Dish
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