Irish Stew
Dorothy Leuschpage 11
Ingredients
- 2 Pounds Boneless Chuck Steak
- 1 Can Beef Broth
- Black Pepper, to taste
- Small Onions, peeled
- 2 Cans Whole Green Beans {you can use fresh)
- Oil
- Flour Seasoned with Dry Mustard
- Salt, to taste
- Small Carrots, peeled
- Small Potatoes, peeled
- Butter
Instructions
Cut the meat in cubes. Put the flour mixture in a plastic bag and shake the meat in the flour in batches. Brown the meat well in a mixture of half butter, half oil. Once browned, put the meat in a large pot and add the beef broth. Cover the meat with water. Season with salt and pepper. Cook, covered for 2 and 1/2 hours. After the first half hour, add the carrots and onions. After 1 and 1/2 hours add the potatoes. The beans go in with 1/2 hour to cook. After the 2 and 1/2 hours, add more flour if it needs to be thickened.