Irish Stew

[Johnny West]

By myislandbistrokitchen whom I follow on Facebook.
I neglected to get a picture of the pot before going in
the oven but will when it comes out. The only thing I
didn't put in it was the leeks. I used 5.33 pounds of top
round steak and hammered it mercilessly to make sure
it was tender.

My Island Bistro Kitchen's Irish Stew

A rich, hearty stew made with beef, a variety of vegetables, and flavoured with Guinness and red wine.

myislandbistrokitchen.com

 

[Johnny West]

 

[QSis]

View attachment 56706View attachment 56707

What's in the glass bowl on the left, the one with the spoon? That's not all Herbs de Provence???

Lee

 

[Johnny West]

What's in the glass bowl on the left, the one with the spoon? That's not all Herbs de Provence???

Lee

Yes it is… I used a tbs of thyme, Rosemary, parsley, marjoram, Italian seasonings, oregano, basil, and the kitchen sink. I married two recipes together…. And tarragon.

 

[QSis]

Yes it is… I used a tbs of thyme, Rosemary, parsley, marjoram, Italian seasonings, oregano, basil, and the kitchen sink. I married two recipes together.

Oh, well your mixture sounds great. I like all of your stuff, but prefer marjoram to the stronger flavor of oregano (I grow the former in my garden, not the latter). How much of it did you put in the stew?

I never use Herbs de Provence because I can't stand tarragon.

Lee

 

[Johnny West]

Oh, well your mixture sounds great. I like all of your stuff, but prefer marjoram to the stronger flavor of oregano (I grow the former in my garden, not the latter). How much of it did you put in the stew?

I never use Herbs de Provence because I can't stand tarragon.

Lee

And tarragon... I love it in chicken salad and should make some soon.

I didn’t crush the rosemary in the mortar and pestle as I didn't think about it.

I took the pot out after two hours in the oven and carrots were still mostly raw
so put it back in oven for two more hours. The broth tastes wonderful.

 

[Johnny West]

Oh, eh! I put 5 tsp in the pot.

 

[SilverSage]

Irish stew is made with mutton (old lamb), not beef. And the white turnip should be a yellow turnip (aka rutabaga or swede). I've never met an Irish person who uses anything nore than salt and pepper. Like the Brits, they are notoriusly bland cooks. I grew up on Irish food - I learned to cook in self defense.

At least you didn't make New England boiled dinner and call it Irish corned beef and cabbage!!
Sorry, my annual soapbox.

 

[QSis]

Yeah, I was surprised that the woman's recipe called for beef instead of lamb, but at least she added Guinness

Speaking of boiled dinner, corned beef is dirt cheap ($1.47/lb for point, $1.97 for flat) this week. I picked up one for boiled dinner and will get another point to smoke for pastrami on the warmer weather.

Lee

 

[Johnny West]

She explained it in her narrative.

 

[Johnny West]

Every Wed. my church, Christ Episcopal Church, does a soup kitchen to provide a hot meal for the street people or anyone in need of a hot lunch. We have a huge homeless population in Puyallup with folks living rough along the river. Once a month I make a soup, usually chili, but have been trying to put some variety into my rotation. Since tomorrow is St. Patrick’s Day I wanted to do the Irish Stew. I don’t think the street people missed the mutton.