As the fall settles in, it’s time to break out the big stockpot and start cooking some warm comfort foods like soups and stews. Mary Rodden shares her traditional Irish Beef Stew concoction that she has been making for more than 40 years.
A key to success for the resident of the 2600 block of South Colorado Street’s creation is in the ingredients. Mary suggests using a good-quality sirloin and fresh herbs. She notes that her recipe goes perfectly with a good Italian bread.
Ingredients:
1-1/2 pounds of sirloin beef, cubed
Salt, to taste
1 fresh potherb leaf or flakes
1 celery stalk, diced
2 medium onions, diced
6 medium carrot sticks, finely cut
3 pounds of red-skined potatoes, cubed
1 15-ounce can of crushed tomatoes
Directions:
Fill a 6- to 8-quart pot with cold water. Add the salt, herbs and sirloin cubes. Heat the pot over medium and bring to a boil until the meat is tender. Add the celery, onions and carrots to the pot. When everything has cooked, add the potatoes and cook until softened.
Simmer for two hours. Add the tomatoes and simmer for another hour.
Send your recipe to the South Philly Review at editor@southphillyreview.com and, if published, receive a gift certificate to a local restaurant. Please include your name, address and telephone number for verification purposes.
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1. Maureen said... on Sep 29, 2011 at 10:16AM
“What is potherb leaf or flakes? Am I reading this incorrectly? Thanks!”