Dinner tonight was an Irish Stew with a loaf of fresh Oat Bread. We also had some Chocolate Chip Cookie/Brownie bars.
I’m still upset over this stupid camera. I can’t determine what causes most pictures to be blurry and fuzzy, but others are okay. The picture above is after messing around with it in Krita, a Linux equivalent of Photoshop.
Anyway, both recipes were wonderful and I adapted both of them as usual, it seems I never have all the right ingredients. The stew was hearty and filling and the bread turned out fluffy with a crusty top.
Irish Beef Stew
- 1/4 cup olive oil
- 1 1/4 pounds stew beef, cut into 1-inch pieces
- 6 large garlic cloves, minced
- 6 cups beef stock or canned beef broth
- I cup of Guinness beer
- 1 cup of fine red wine
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 1 tablespoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 2 tablespoons (1/4 stick) butter
- 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
- 1 large onion, chopped
- 2 cups 1/2-inch pieces peeled carrots
- Salt and Pepper
- 2 tablespoons chopped fresh parsley
Light Oat Bread
- 1 1/4 cups water
- 2 tablespoons margarine
- 1 teaspoon salt
- 3 cups all-purpose flour
- 1/2 cup rolled oats
- 3 tablespoons brown sugar
- 2 1/4 teaspoons active dry yeast
1 Add all ingredients as directed by your bread machine on a regular, light crust setting.