Irish Stew (Australian variation)
Make a hot and hearty meal which uses up all of those dying vegetables in the fridge. Using mince or chopped meats which are not as tender as you like. It will be melt in your mouth stewed and tender meat.
Source & History.
What does a fishing family need when they come in from the changing tides and pulling in nets. A hearty meal simmering on the stove whether night or day winter or summer (the only 2 real seasons in Australia). This is what my family historically always had there. If it was getting a little light on and more people to come in you just tossed in a few more vegies, water,and more thickening. Women and men all worked during "the season"
- Author
- Pam Sorohan
- Prep Time
- 15
- Cook Time
- 1-2 hrs
- Serves
- As many dishes as you want.
Ingredients
- 1 onion chopped
- 500 grms beef mince or cubed
- 1 lge carrot
- 3 medium potatoes chopped into small cubes
- 1 quarter small pumpkin chopped
- 2 tblespoons Worcestershire sauce
- 2 tblespoons tomato sauce
- beans, peas, cabbage chopped
- 4 italian thyme or dried herbs
- any other leftovers you may have
- 1/2 cup plain flour
- 1 cup water
- 1 cup rice - optional
- 2 tblespoons cooking oil
- salt and pepper
Instructions
- brown meat and onion in a large pot with cooking oil
- Add herbs for last few minutes of browning.
- Add herbs for last few minutes of browning.
- Cover meat and veggies with water and bring to the boil
- Add salt and pepper to taste. Add sauces
- Simmer for 1 hour if mince, 1 ½ hours if chopped meat. (Add rice if you want to use less thickening.)
- Thicken with water and plain flour mixed stirring all the while.
- When cool store unused portions in fridge.