I started this Primal Cooking for Men series back in March, and it had a sum-total of (…drumroll…) one post. Here is another one: Irish Stew. Now, I am not a cook. But if I don’t cook, I end up eating baguette with cheese. So I have to cook – efficiently, without much ado.
- 1.5kg of beef (some cheap-ish cut, like neck; lamb would be really Irish)
- 1kg of carrots
- 0.5kg of celery
- sea salt (regular will do 🙂 )
Of course the measurements are approximate – use as much as you want to, and as much as you have, really
- Wash the meat and cut it into small pieces (bite-sized, really)
- Peel the carrots and celery and cut into small pieces (bite-sized, again)
- Fry the meat in batches of 300-500g on high heat until slightly browned
- Transfer into big pot, add carrots and celery. Heat up until boiling
- As soon as it is boiling, reduce heat so it is just simmering (2-3 on 1-9 electro stove)
- Add 2-3 tea spoons of salt (remember, you can add more later)
- Have it simmer for 2-4 hours
Storage and Re-Heating
There are certain economies of scale with stews, and the whole point of this exercise is to have some food that is readily available (replacing baguette and cheese). So whatever is left, I let it cool down, and pour it into a zip-loc bag. I put this bag flat onto a cutting board, and prepare portion sizes using some well-placed karate chops (no, not after freezing).
Then the bag goes into the freezer together with the cutting board (the board of course can go once the stew is frozen). It should be pretty easy to break off the portions now along the chopping lines.