Beef Irish Stew

Many readers will note that Irma Rombauer's recipe for Irish stew is not traditional, in that it calls for beef rather than lamb or mutton, among other variations. While it may be lacking in authenticity, it is a perfect example of how Old World dishes have been modified over the years to suit the American cook.

Irish Stew

2 Tbs (30 ml) butter or vegetable oil
1 - 2 lbs (450 - 900 g) beef, trimmed and cut into
1-inch (3 cm) cubes 2 - 3 turnips, peeled and diced
2 - 3 carrots, diced
1 medium onion, diced
2 - 3 large potatoes, peeled and diced
2 Tbs (30 ml) all-purpose flour
1/2 cup (125 ml) cold beef broth or water
Salt and freshly ground pepper to taste

Heat the butter in a large pot over moderate heat and brown the beef. Add enough water to cover and simmer tightly covered over low heat for 1 hour. Add the turnips, carrots, and onion and simmer 30 minutes. Add the potatoes and simmer an additional 30 minutes. Mix the flour with the beef broth and add to the pot, stirring to thicken the sauce. Season with salt and pepper and serve immediately. Serves 4 to 6.

Printed with permission, Bon appetit from the Chef and staff at World Wide Recipes.

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