Today I am flat out preparing for my practical assessment for my Fitness Instructors Cert, so I haven’t done a workout 🙁 I only have time to share this delicious Irish recipe with you. Andrew and I were feeling the cold weather setting in over the last few days and it got us in the mood for one of our all time favorite meals, Irish Stew. It’s so warming and filling and it provides protein, carbs and loads of fibre in one bowl of hearty goodness. AND it’s dead easy to make.
Traditionally, Irish Stew is made with Lamb, but as lamb has a higher fat content I opted to use lean beef instead, which is also less expensive.
- 800g Lean Stewing Steak (cut into 2cm x 2cm pieces)
- 5 medium potatoes (peeled and chopped)
- 1 large onion (chopped)
- 2 medium carrots (chopped chunky with skin on)
- 2 medium parsnips (chopped chunky, skin on)
- 1-2 low sodium stock cubes (or equivalent) making 500-750mls of stock
Fry beef pieces until the meat is sealed (3 minutes or so). Place in a deep pot, season with pepper only then cover meat with 500-750mls of stock. Cover the pot and bring the water to a gentle boil and simmer for 1 hour and 30 minutes.
I was a little bad and had some fresh wheaten bread (yes there’s only one slice in the picture – and I confess I may have eaten 4 :/ – toasted WITH butter, eek!) along with the stew – which was yummy!
Because I had just come off a fast and also had just trained my portion size is a little bigger than recommended for a female who wants to reduce calorie intake, but I won’t judge you if you disagree 😉
Anyway, I plan to be back tomorrow or Thursday with a new workout. Wish me luck for my exam tomorrow, eek!!