when do xanax pills expire buy generic xanax alprazolam 0 5mg medley

cheap tramadol next day cheap tramadol painless tramadol withdrawal

soma kerala palace soma online pharmacy soma 2012

hydrocodone bitartrate syrup side effects hydrocodone 750 mg hydrocodone dosage erowid

anxiety xanax yellow bars xanax online no prescription xanax dosage 1mg

how much does generic valium cost valium online no prescription buy valium online overnight delivery

ambien side effects yahoo ambien cost valium vs ambien insomnia

can you get arrested for buying tramadol online tramadol generic buy tramadol 24x7

valium side effects on kidneys order valium online 5mg valium high

ambien narcotic drug test ambien zolpidem como prevenir la contaminacion del medio ambiente wikipedia

The Fort Bend Foodie 3/13/13

A tip of the hat to the Irish this week.  Celebrate St. Patty in the most traditional way by serving up good ole’ Irish Stew.   The secret ingredient?  Irish beer of course!  Add a little red wine in the mix along with a few other additions and you have a quite tasty stew.

Irish Stew
2 Tbs. olive oil
1 ½ lbs. beef or lamb stew meat, cut into 1-inch pieces
6 garlic cloves, minced or crushed
1 cup red wine
1 bottle stout Irish beer
5 cups canned beef broth
3 Tbs. tomato paste
1 Tbs. sugar
2 Tbs. worcestersire sauce
1 Tbs. dried thyme
4 bay leaves
2 Tbs. butter
1 lb. ea. Russet and baby red potatoes, cut into ½-inch pieces
4 stalks celery, chopped
2 cups carrots, peeled & cut into ½-inch pieces
1 lg. onion, chopped
1 Tbs. ea. Cornstarch and water

Salt & pepper to taste large, heavy pot, brown stew meat in the olive oil.  Add the garlic and cook 1 minute.  Then add the next 8 ingredients.  Bring mixture to a boil.  Reduce heat to low, cover, and simmer for one hour, stirring occasionally    Meanwhile, in another large pot, melt the butter and add the vegetables.  Sautee until golden.

When stew has simmered for 1 hour, add vegetables and simmer uncovered another 45 minutes or until vegetables and beef are tender.

Mix cornstarch with cold water and gradually add to stew.  Cook and stir until thickened.  Remove the bay leaves and any fat from the top.  Salt and pepper to taste.

Short URL: http://www.fortbendstar.com/?p=29156

Posted by on Mar 13 2013. Filed under Fort Bend Fork. You can follow any responses to this entry through the RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed.

You must be logged in to post a comment Login

Search Archive

Search by Date
Search by Category
Search with Google
Log in | Copyright © 2011 by Fortbendstar.com | All rights reserved.