Meat and Potato Stew

Though Irish stew is traditionally made with lamb, a humorous travel book of 1889 (called Three Men in a Boat) notes that Irish stew consists of whatever leftovers one can find. Here is a basic and yummy recipe for beef stew.

Ingredients:

2 pounds beef chuck roast (or stewing beef )
1 teaspoon worcestershire sauce
2 cloves garlic
1 onion, sliced
1 bay leaf
1 tablespoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash allspice
6 carrots, sliced
4 potatoes, quatered or in eighths
1 can corn, whole kernel

Directions:

1. Cut meat into 1 1/2″ cubes. Place in a Dutch oven, and add enough water to cover meat (no more).

2. Add the next nine ingredients (all but carrots, potatoes and corn). Cover and simmer for 1 1/2 hours (or more). Stir occasionally.

3. Remove bay leaves and garlic. Add potatoes and corn. If there is not enough water to cook the potatoes, add a bit more.

4. Cover and cook 30-45 minutes until vegetables are tender.

5. Add corn in the last five minutes. If you already have enough liquid, drain the water from the corn can. If not, use the water.

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