1 week ago
We love having Michele, our Acupuncturist, here at GHE. With every culture comes different perspectives, food recipes, qualities and quirks 🤣
Below is her Irish Stew recipe, which from a traditional Chinese medicine perspective is highly nourishing:
Ingredients • 2kg chuck steak (fat trimmed), cut into large pieces • 1/2 cup plain flour • 4 tsp salt • 2 tsp finely ground pepper • Olive oil • 1 kg baby/small potatoes, eg. Yukon gold • 1 kg carrots, peeled, trimmed and cut into chunks • 300 g sliced celery • 800 ml vegetable stock • 2 cups of beef broth (although 500 ml Guinness does provide an extra bit of flavour) • 2 small cans tomato paste • 4 tblsp balsamic or red wine vinegar • 2 tblsp soy sauce • 1 ½ tblsp dried thyme • 1 tblsp dried mixed herbs • 6 bay leaves • 4-6 tblsp cornflour and water to mix • Fresh parsley, finely chopped, lots • 1-2 cups frozen peas
1. Coat meat with flour, salt, pepper mixture, brown in olive oil, add to slow cooker.
2. Layer vegetables over meat.
3. In a large pan, bring stock (or Guinness), tomato paste, seasonings, cornflour and water blend to simmer.
4. Add sauce to slow cooker.
5. Cook on high for 4 hours, stir, then low for 4 hours.
6. Check seasoning, and thickness of sauce. Thicken with cornflour/water if necessary.
7. Add chopped parsley and frozen peas.
8. Cover and cook on low for further 30 minutes.
9. Serve with Carrot and Swede Mash.
Carrot and Swede Mash
Steam equal amounts of peeled, chopped carrots and swedes until very tender.
Roughly mash in large bowl.
Add vegetable stock, butter/margarine, cream, salt and freshly ground pepper and finely chopped parsley to taste.
As with all good stews, it tastes lovely the following day and does freeze well.