For Jim. Always in my heart and in my thoughts. Forever young.
Tuesday, March 29, 2011
Oven Irish Stew
From the Champaign News-Gazette
•3 tablespoons light soy sauce •3 tablespoons flour •2 lbs lean beef or lamb stew meat •4 carrots, peeled and sliced(or 2 cups peeled baby carrots) •1 large onion, halved and thinly sliced •1 cup thinly sliced celery •3/4 cup Irish lager or beer •2 teaspoons beef flavor bouillon •1/4 teaspoon each dried marjoram and thyme leaves rubbed between fingers to release flavors •1/2 cup chopped fresh parsley
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.
Note: May be prepared on stovetop or in slow cooker. On top of stove, cover and cook over low heat stirring occasionally for 2 hours. For slow cooker, cook on high stirring occasionally for 4 hours.