Traditional Irish Beef Stew (Low fat)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
500g Round Steak BeefBeef/Steak Seasoning (Optional).2 tablespoons of Plain White Flour 5 x Carrots4 x Parsnips2 x medium onions2 x cubes of clear beef stock2 x pints of water1 x clove of garlic (optional)3 x Large Potatoes
The only slighly difficult part is making the meat balls.
First mix the 2 x stock cube with 2 pint of water (or do seperately depending on size of measuring jug.
Mix a bit of seasoning & garlic with the minced meat.
With your hands & using the flour to bind the meat just shape it into medium size balls and drop into boiling beef stock in a large pot (must have lid for later).
Once you have done all the meat balls leave for approx. 10 mins at a medium heat.
As an option some people might like to chop onion and bind it in with the meat balls.
Whilst you are waiting chop up ALL the other ingredients then add them all to the pot.
Put the lid on and cook on a very low heat for approx 1.5 hour whilst stirring approx every 30 mins. You will know you
In order for the ingredient to not stick to the bottom of the pot I use a sheet of tin foil and cover my ring on the electric oven. For gas ovens use the top off a can (ie. beans). It's just the direct heat can sometimes make the ingredients stick although stirring it regularly should prevent this.
I leave this stew on the stove for two days so that whomever can help themselves so they just take some and heat it in the microwave. There is no need to put it in the fridge unless it's a hot climate. It takes MUCH tastier on the 2nd and 3rd day. Depending on the size of a bowl you would like this serves 6 x adults.
Number of Servings: 6
Recipe submitted by SparkPeople user HEIDIBAXTER.
First mix the 2 x stock cube with 2 pint of water (or do seperately depending on size of measuring jug.
Mix a bit of seasoning & garlic with the minced meat.
With your hands & using the flour to bind the meat just shape it into medium size balls and drop into boiling beef stock in a large pot (must have lid for later).
Once you have done all the meat balls leave for approx. 10 mins at a medium heat.
As an option some people might like to chop onion and bind it in with the meat balls.
Whilst you are waiting chop up ALL the other ingredients then add them all to the pot.
Put the lid on and cook on a very low heat for approx 1.5 hour whilst stirring approx every 30 mins. You will know you
In order for the ingredient to not stick to the bottom of the pot I use a sheet of tin foil and cover my ring on the electric oven. For gas ovens use the top off a can (ie. beans). It's just the direct heat can sometimes make the ingredients stick although stirring it regularly should prevent this.
I leave this stew on the stove for two days so that whomever can help themselves so they just take some and heat it in the microwave. There is no need to put it in the fridge unless it's a hot climate. It takes MUCH tastier on the 2nd and 3rd day. Depending on the size of a bowl you would like this serves 6 x adults.
Number of Servings: 6
Recipe submitted by SparkPeople user HEIDIBAXTER.
Nutritional Info Amount Per Serving
- Calories: 392.8
- Total Fat: 4.1 g
- Cholesterol: 47.5 mg
- Sodium: 489.4 mg
- Total Carbs: 61.6 g
- Dietary Fiber: 9.8 g
- Protein: 29.1 g
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