Recipe - Odonoghues Beef Stew

1 One half pound Round steak or stew
Steak
3 md Carrots
3 md Parsnips
One half cup 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/ minced 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 starttime taste and check the
potatoes. If it tastes ok then its done. Remember the best stews are left
on for a long time 1 One half hrs or more. Contributed by: Desmond P.
O'Donoghue (8614903@ul.ie)

Recipe By : "Aine.McManus" mcmanus@maths.anu.edu.au, Gaelic List

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip