Irish Stew

Chef Ron's famous Irish stew

½ cup sliced thin cabbage

2 lb medium pot roast

2 lg potatoes diced with skin on ½ inch thick

1 lb baby carrot

2packs of brown gravy mix

1 tsp salt & pepper

½ c olive oil

½ c diced celery

½ c dale's seasoning

Use a medium pot roast, wash and pat dry, on both sides add dale's, salt & pepper.

In a medium pot, add roast, onion & celery.  Fill to the top with water and let cook on medium heat for 3 ½ hours or until tender.  Use another medium pot, and place it on low heat.  Add oil and 1 cup of diced onion let cook until tender. Then add cooked potatoes and carrot stir for a few minutes. The stock from the roast let come to a boil and then add brown gravy mix until thick. Pour over potatoes, carrots and diced roast let simmer for 30 minutes on low heat.

GDA Cooking - March 15, 2013