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Irish Stew

Irish Stew
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  1. 1 1/2 to 2 lbs of stew meat (the tougher the better)
  2. 1/4 cup flour
  3. 1 teaspoon salt
  4. 1/4 teaspoon pepper
  5. 3 tablespoons oil (I use the olive variety)
  6. 2 cubes of beef bouillon
  7. 3 Onions (I peel and quarter two and dice the third)
  8. 3 Stalks celery, cut into pieces
  9. 3 cloves of garlic, peeled and minced
  10. 3 cups of beef broth
  11. 2 cups of fresh mushrooms
  12. 4 Potatoes, peeled and quartered
  13. 4 Carrots, cut into pieces
  14. 1 1/2 cups of frozen peas
  15. 2 tablespoons of cornstarch
  16. 1/4 cup of water
  17. (Bottles of Ale to drink while cooking)
  1. 1) In a large bowl or plastic bag coat beef with the 1/4 cup flour mixed
  2. in with the salt and pepper - (Shake it like you are dancing the irish jig)
  3. 2) In Dutch oven OR large skillet, brown the meat in the hot oil.
  4. (remove meat from pan & set aside to cool)
  5. 3) Nuke the 3 cups of beef broth to dissolve the bouillon cubes and set aside.
  6. 4) Drop the celery, carrots, potatoes, garlic into the Crockpot
  7. 5) Place the mushrooms and peas on top and if you like... Stir it if you desire.
  8. 6) Pure in the broth mixture.
  9. 7) Set your crock pot to LOW and cook to 4-5 hours.
  10. (the beef starts to break up and fall apart if you cook it to long -
  11. We do not want that - My grandma would put a gaelic curse on you if this happens)
  12. DO NOT open the lid to the crockpot until cooking is complete or risk the uprising of the evil leprechauns
  13. 8) When cooking time ends, mix the cornstarch and water together - make a paste and stir it
  14. into the stew to thicken it up.
  15. 9) Serve and enjoy (I have hot rolls or buttered bread on the side to dip into the lovely gravy)
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