Cooking tips

Oven Tips : With conventional ovens, minimize the preheating time. Unless you're baking breads or pastries, you may not even need to preheat.

Try Organic Food : Organically-grown food costs more, but you get what you pay for. It is 2-10 times richer in minerals, contains no pesticides, and tastes better. It is better for you, your planet, and your palate. Wild unhybridized food is what your body was designed for, before our ancestors started messing with Mother Nature. Take it easy with highly hybridized fruits (bananas, seedless anything) and vegetables (carrots, beets, white potatoes).

ODonoghues Beef Stew Recipe

	Category	Stew Recipes
	Views	108
	Ratings	0

Ingredients And Procedures

1 1/2 lb Round steak -- or stew

Steak 3 md Carrots

3 md Parsnips

1/2 c Barley, pearled

8 Potatoes

Stock or soup mixture (beef Or oxtail) Salt Pepper Mixed herbs

Boil some water in a large saucepan, sufficient to cover the meat and have approx 1" left above. Put in the chopped (large chunks) meat, lower heat to keep the stew simmering, put in the chopped/diced carrots and parsnips, add herbs, salt and pepper to taste, leave simmer for a while (say 20 mins). Add the peeled whole potatoes and some stock/soup mixture or cornflour to thicken, keep the mixture simmering and stir occasionally, after about 1hr from start-time taste and check the potatoes. If it tastes ok then its done. Remember the best stews are left on for a long time 1 1/2 hrs or more. Contributed by: Desmond P. O'Donoghue (8614903@ul.ie) Recipe By : "Aine.McManus" <mcmanus@maths.anu.edu.au>, Gaelic List

Rate this recipe!

Post this recipe to your site

<h1>ODonoghues Beef Stew</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1 1/2 lb Round steak -- or stew <P>Steak 3 md Carrots <P>3 md Parsnips <P>1/2 c Barley, pearled <P>8 Potatoes <P>Stock or soup mixture (beef Or oxtail) Salt Pepper Mixed herbs <P>Boil some water in a large saucepan, sufficient to cover the meat and have approx 1" left above. Put in the chopped (large chunks) meat, lower heat to keep the stew simmering, put in the chopped/diced carrots and parsnips, add herbs, salt and pepper to taste, leave simmer for a while (say 20 mins). Add the peeled whole potatoes and some stock/soup mixture or cornflour to thicken, keep the mixture simmering and stir occasionally, after about 1hr from start-time taste and check the potatoes. If it tastes ok then its done. Remember the best stews are left on for a long time 1 1/2 hrs or more. Contributed by: Desmond P. O'Donoghue (8614903@ul.ie) Recipe By : "Aine.McManus" <mcmanus@maths.anu.edu.au>, Gaelic List <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-file.co.uk" title="Free recipe">free recipes</a>