Irish Vegetable Stew

Ingredients

• 2 lb. potatoes
• 4 oz. haricot beans
• 2 carrots
• 1 turnip
• 2 large Spanish onions
• 2 oz. butter
• a pint of stock
• salt
• pepper
• nutmeg
• a dessertspoonful of MARMITE

Method

1. 1

   Soak the haricot beans for several hours in salted water and boil for one hour.

2. 2

   Wash and peel the potatoes and slice them, also the carrots and turnip.

3. 3

   Peel and scald the onions, drain, and cut them into slices.

4. 4

   Melt the butter in a stewpan, and fry the onions in it for a few minutes without browning them.

5. 5

   Add the sliced vegetables, season to taste with salt, pepper and nutmeg, and then put in the beans, which should be partly cooked.

6. 6

   Moisten the stew with a pint of stock, or water, and a dessertspoonful of MARMITE.

7. 7

   Boil up the whole, removing scum as it rises, and let it simmer till the vegetables are tender.

8. 8

   Shake the pan from time to time to prevent the contents from burning.

9. 9

   If found too dry, a little more diluted MARMITE gravy may be added.

10. 10

    Dish up, garnished with chopped parsley or chives, and serve hot.

As published

This recipe was extracted from 60 Marmite recipes (1920) by Marmite Food Extract Co, page 8. The excerpt below is the record exactly as published.

IRISH VEGETABLE STEW. 2 lb. potatoes, 4 oz. haricot beans, 2 carrots, 1 turnip, 2 large Spanish onions, 2 oz. butter, a pint of stock, salt, pepper, nutmeg, and a dessertspoonful of MARMITE

Cook this with the app: pantry check, scaling, and the assistant.