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My English / Irish stew.

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Heres one i made earlier lol.

You will need............

5 PARSNIPS

6 CARROTS

3 ONIONS

2 LEEKS

A CUP OF PEARL BARLEY

A HANDFULL OF CHOPPED HERBS OR DRIED PROVENCE MIX

A POUND OF GOOD CHUNKY BEEF

6 OXO CUBES OR BEEF STOCK CUBES

ABOUT 5 SLOSHES OF WORCESTERSHIRE SAUCE

BLACK PEPPER

SEA SALT (OPTIONAL)

1 PINT OF COLD WATER

EITHER A PACKET OF DUMPLING MIX OR VEGETARIAN SUET.

ANYTHING ELSE YOU CARE TO ADD

METHOD.............

CHOP EVERYTHING INTO LARGE CHUNKS AND ADD THE SEASONING ETC ALLTOGETHER.

THROW IT ALL IN A BIG SAUCEPAN WITH THE COLD WATER.

BRING IT ALL TO A BOIL

SIMMER ON A LOW LIGHT FOR ABOUT 3 HOURS.

MAKE DUMPLINGS AND PUT IN ABOUT 30 MIN BEFORE YOU SERVE WITH A LID ON.

EAT AND THINK OF ENGLAND


It tastes better the next day
and the day after that


 
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thanks for posting. that sounds really good! ill have to try that some time. i dont make barley too often. what is vegetarian suet? is it vegetable shortening?

 
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Originally Posted by donnamaryuk Heres one i made earlier lol.
You will need............

5 PARSNIPS

6 CARROTS

3 ONIONS

2 LEEKS

A CUP OF PEARL BARLEY

A HANDFULL OF CHOPPED HERBS OR DRIED PROVENCE MIX

A POUND OF GOOD CHUNKY BEEF

6 OXO CUBES OR BEEF STOCK CUBES

ABOUT 5 SLOSHES OF WORCESTERSHIRE SAUCE

BLACK PEPPER

SEA SALT (OPTIONAL)

1 PINT OF COLD WATER

EITHER A PACKET OF DUMPLING MIX OR VEGETARIAN SUET.

ANYTHING ELSE YOU CARE TO ADD

METHOD.............

CHOP EVERYTHING INTO LARGE CHUNKS AND ADD THE SEASONING ETC ALLTOGETHER.

THROW IT ALL IN A BIG SAUCEPAN WITH THE COLD WATER.

BRING IT ALL TO A BOIL

SIMMER ON A LOW LIGHT FOR ABOUT 3 HOURS.

MAKE DUMPLINGS AND PUT IN ABOUT 30 MIN BEFORE YOU SERVE WITH A LID ON.

EAT AND THINK OF ENGLAND


It tastes better the next day
and the day after that


Sounds like a tummy-bloating, delicious meal maker! I would eat it with a fresh, hot piece of bread. YUM!!!!!!!!!
 
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Originally Posted by donnamaryuk Heres one i made earlier lol.
You will need............

5 PARSNIPS

6 CARROTS

3 ONIONS

2 LEEKS

A CUP OF PEARL BARLEY

A HANDFULL OF CHOPPED HERBS OR DRIED PROVENCE MIX

A POUND OF GOOD CHUNKY BEEF

6 OXO CUBES OR BEEF STOCK CUBES

ABOUT 5 SLOSHES OF WORCESTERSHIRE SAUCE

BLACK PEPPER

SEA SALT (OPTIONAL)

1 PINT OF COLD WATER

EITHER A PACKET OF DUMPLING MIX OR VEGETARIAN SUET.

ANYTHING ELSE YOU CARE TO ADD

METHOD.............

CHOP EVERYTHING INTO LARGE CHUNKS AND ADD THE SEASONING ETC ALLTOGETHER.

THROW IT ALL IN A BIG SAUCEPAN WITH THE COLD WATER.

BRING IT ALL TO A BOIL

SIMMER ON A LOW LIGHT FOR ABOUT 3 HOURS.

MAKE DUMPLINGS AND PUT IN ABOUT 30 MIN BEFORE YOU SERVE WITH A LID ON.

EAT AND THINK OF ENGLAND


It tastes better the next day
and the day after that


Delicious..I do a similar recipe but I use Lamb instead of beef**Drool**
 

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