Liverpool FC Forum

A.B. wrote:I'm always hearing how bad the food is in England [or Britain in general] and when I looked at Bob's picture, I can see why ! 

Oi!! Dont knock Irish stew till ya taste it mate!!

Looks like vomit but tastes like heaven!  

BarryBelfast wrote:

A.B. wrote:I'm always hearing how bad the food is in England [or Britain in general] and when I looked at Bob's picture, I can see why ! 

Oi!! Dont knock Irish stew till ya taste it mate!!

Looks like vomit but tastes like heaven!  

Fair enough, but it does look like something I threw up a couple of months ago 

kazza 1 wrote:

A.B. wrote:I'm always hearing how bad the food is in England [or Britain in general] and when I looked at Bob's picture, I can see why ! 

I have to agree with you AB. In the picture it looks really horrible. But Irish Stew is really nice.... honest!!!

Recipe for proper Irish Stew!!!

1/4 cup olive oil
1 1/4 pounds stew beef, cut into 1-inch pieces
6 large garlic cloves, minced
6 cups beef stock or canned beef broth
I cup of Guinness beer
1 cup of fine red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
Salt and Pepper
2 tablespoons chopped fresh parsley

1 Heat olive oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

2 While the meet and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes.

3 Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)

Serves 4 to 6.
A lot of people will use lamb in their stew, but I'm not a big lover of lamb, so I use beef.

Have a go at making it. Its really nice.

And its supposed to look something like this.....

Nice recipe 

dward wrote:

I'm struggling to find a normal picture of myself

kazza 1 wrote:

A.B. wrote:I'm always hearing how bad the food is in England [or Britain in general] and when I looked at Bob's picture, I can see why ! 

I have to agree with you AB. In the picture it looks really horrible. But Irish Stew is really nice.... honest!!!

Recipe for proper Irish Stew!!!

1/4 cup olive oil
1 1/4 pounds stew beef, cut into 1-inch pieces
6 large garlic cloves, minced
6 cups beef stock or canned beef broth
I cup of Guinness beer
1 cup of fine red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
Salt and Pepper
2 tablespoons chopped fresh parsley

1 Heat olive oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

2 While the meet and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes.

3 Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)

Serves 4 to 6.
A lot of people will use lamb in their stew, but I'm not a big lover of lamb, so I use beef.

Have a go at making it. Its really nice.

And its supposed to look something like this.....

and a lovely glass of milk and some bread

A.B. wrote:Bob, you seriously look like Borat .

Is very nice.  Yes. 

Bad Bob wrote:

A.B. wrote:Bob, you seriously look like Borat .

Is very nice.  Yes. 

Very nice