Irish Beef Stew

Ingredients

• one cup tomato juice
• one dozen small onions
• three or four carrots
• two bay leaves
• two tablespoons flour
• one cup water

Method

1. 1

   Select nice lean beef; cut in large pieces; put on stove with hot water, tomato juice, pepper, and salt; let simmer for about one hour.

2. 2

   Peel onions and carrots; add to the meat with bay leaves, pepper, and salt to taste.

3. 3

   Let simmer until the meat begins to get done; skim well free from fat.

4. 4

   Peel potatoes, cut in even pieces, and add to the meat; let simmer slowly for about half to three-quarters of an hour.

5. 5

   When done, dissolve flour in water; strain to the juice; shake the pan for smooth gravy; color with kitchen bouquet; dish up on a hot platter; garnish with parsley.

6. 6

   Serve with green vegetables.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 203. The excerpt below is the record exactly as published.

Irish Beef Stew ( Ragout de Bceuf a V Irlandaise) Select nice lean beef from the round or chuck; cut in large pieces; put on stove with some hot water, one cup tomato juice, pepper and salt; let simmer for about one hour. In the meantime, peel about one dozen small onions, three or four carrots — scraped, washed, and cut in nice large even pieces; add this to the meat, also two bay leaves, pepper and salt to taste. Let simmer until the meat begins to get done; skim well free from fat. In the mean¬ time, peel potatoes, cut in even pieces, add the potatoes to the meat; 140 THE SWEDISH, FRENCH let simmer slowly for about half to three-quarters of an hour — tightly covered. When done, dissolve two tablespoons flour in one cup water

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