Monday, 15 March 2010

St Patricks Day Recipe

St Patricks day on Wednesday and many an excuse to have a few (responsible !?) drinks and to have traditional Irish Stew (or Scouse as we call it in Liverpool) which I know its not for a few days but this yummy dish ALWAYS tastes better the day after - dont ask me why- but it does

My Recipe:

500g Lamb or Beef diced
2lb potatoes peeled and cut up some small some larger
4 large Carrots peeled and chopped
1 Large onion peeled and chopped
4 meat Stock cubes I use Oxo
2 pints water

Brown the meat off in a LARGE saucepan then literally throw all of the other ingredients in the pan, crumble the oxos onto the top and add water. Turn the gas down and leave to simmer for 2 hrs onwards. you really can leave it for as long as you need, stir occasionally to make sure it doesnt stick to the bottom, add more water if needed and thats it
Its hard to put the ingredients down on paper this is really one of those recipes that you are born knowing how to make it and the quantities just 'feel right' or you know by looking at it and is one that will be unique each time you use it and you will tweek to your own families taste, it willbe a winner every time - and dont forget to double the quantites to freeze

Serve with a chunk of crusty bread

oh ...............

and dont forget a pint of the black stuff !!!!

1 comment:

  1. Aaaaaaah scouse! I was brought up on a diet of scouse at least once a week! Beautiful stuff!