November 10, 2011
Author: Adam Clyne
Hilda Seddon was born in 1925 in Belfast, Ireland and lived there until her early twenties where she moved to Manchester, England and married the love of her life, Asher. She brought with her the recipe of the perfect Irish Stew – a recipe traditionally used to make a huge pan of dinner that would feed large Irish families and subsequently used to feed Jewish grandchildren. The recipe is made from basic ingredients but the combination is truly delicious. She would make it for us when it was cold outside or when you were feeling a bit under the weather. It warms the heart and reminds me of my grandma who unfortunately passed away in September 2008.
2 lbs Diced Stewing Steak (kosher is best)
1 whole Onion Peeled
4 Whole Carrots Peeled and sliced thickly
1 whole Celery 1 stick only
5 Whole Potatoes peeled and cut in half
1 tablespoon Gravy powder
1 pinch Salt & Pepper
2 Tablespoons HP Sauce (secret sauce)
Wash the beef quickly and then put in a large pan with the carrots & whole onion.
Add salt & pepper cover with water( pan should be about half full with liquid) which has had the bisto powder added carefully to it so it is a smooth liquid
Season & add a dash of HP sauce.
Bring to the boil and then simmer with a lid on.
If there is a lot of ‘scum’ on the top of the liquid skim some away.
After about an hour add the whole potatoes.
Simmer gently until all the meat is tender at least another hour.
Check seasoning & taste.
Add more salt, pepper & Hp if needed.
Remove the onion before serving.
Posted in Soups and Stews
Tags: carrot, carrots, celery, gravy, gravy powder, HP Sauce, Irish, Irish stew, onion,onions, pepper, Potato, potatoes, salt, Sauce, steak, stew, stewing steak