Gerrys Easy Irish Stew

This is a super simple and delicious Irish stew recipe which is perfect on a Sunday…and it’ll make your house smell delightful too!

Step: 1

Heat vegetable oil in a stockpot over medium heat. Cook beef until browned on all sides, 2 to 4 minutes per side. Stir in onion, carrots, and celery.

Step: 2

Mix water, gravy mix, and bouillon together in a small bowl; pour into stockpot. Stir in Worcestershire sauce, chili powder, and oregano.

Step: 3

Cover stockpot, reduce heat to low, and simmer for 1 hour. Stir in potatoes, cover, and simmer until potatoes are easily pierced with a fork, about 30 minutes more. Season with salt and pepper.

Per Serving: 379 calories; protein 20g; carbohydrates 59g; fat 7.4g; cholesterol 32.7mg; sodium 632.9mg.

The name of “stew” can refer to 2 time a dish and a cooking method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, instead it makes have a few notable differences. The raw animal vested is chopped into smaller pieces instead of being cooked whole , and the water based material all of it covers the essential in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.