Ingredient: salt and pepper to taste

Beef Broth Brown Gravy

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 Beef Broth Brown Gravy
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Course Condiment
Cuisine American
Cook Time 10 minutes
Servings
Ingredients
Course Condiment
Cuisine American
Cook Time 10 minutes
Servings
Ingredients
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Rating: 0
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Instructions
  1. In a medium sauce pan bring beef broth to boil over medium-high heat. Stir in garlic powder, onion powder, and worcestershire sauce.
  2. In a small bowl whisk together cold water and corn starch until dissolved. Pour into boiling beef broth and reduce heat to medium-low. Stir until thickened.
  3. Season with salt and pepper. Taste, add more salt and pepper if needed, and taste again to make sure it's just right. Serve hot over your favorite meats or potatoes.
Recipe Notes

This recipe makes about 2 cups of gravy and can easily be doubled or even tripled if you use a large sauce pan.

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Irish Lamb Stew

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 Irish Lamb Stew
A slowly braised Irish style lamb stew with Guinness.
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Course Main Dish
Cuisine Irish
Prep Time 10 minutes
Cook Time 3 hour
Servings
servings
Ingredients
Course Main Dish
Cuisine Irish
Prep Time 10 minutes
Cook Time 3 hour
Servings
servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Heat the oil in a large pot over medium-high heat, add the lamb and brown on each side.
  2. Add the onions and saute until tender, about 5-7 minutes.
  3. Add the garlic and saute until fragrant, about 1 minute.
  4. Sprinkle in the flour and stir.
  5. Add the Guinness and beef stock.
  6. Add the rosemary, thyme, bay leaf, salt and pepper.
  7. Bring to a boil, reduce the heat and simmer until the lamb it fork tender, about 1-2 hours.
  8. Add the potatoes and carrots and some more beef stock to cover.
  9. Bring to a boil, reduce the heat and simmer covered until they are tender, about 20 minutes depending on cut.
  10. Plate and garnish with parsley.
  11. Slow Cooker (RECOMMENDED): Optionally implement steps 1-3, implement step 4, place everything except the parsley in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the parsley.
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