Murph's Chinese-Irish Stew


                         1  pound               round or chuck steak,

                                                           cut in 1/2" to 3/4" cubes

                         2                          carrots,

                                                           cut in 1/2-inch pieces

                         1  large                russet potato, peeled,

                                                           cut in 1/2" to 3/4" cubes

                         1  handful             frozen pearl onions (optional)

                         2                          scallions,

                             -or-                         cut in 2-inch sections

                         2  teaspoons        minced dry onions

                         4  slices               ginger root

                                                           (about the size of a quarter)

                         2  teaspoons        sugar

                    1/2  teaspoon          salt

                         3  Tablespoons     soy sauce

                         1  bottle               beer (8 ounces)

                         1                          dried red hot pepper

                         3  Tablespoons     ketchup

                                                     dry vermouth to cover meat for marinating

                                                     oil to saute


 Place meat chunks in bowl; pour over vermouth tocover and let marinate for at least 30 minuts.  Heat frying pan unti hot.  Add oil and, over high heat, brown the meat pieces.  Add beer, soy sauce, sugar, salt, ginger root, hot pepper and ketchup. 


Reduce heat and simmer, covered, for approximately two hours or until meat is tender.  Add potato.  After 15 minutes, add pearl onions (if using) and mix into the stew, and then add carrots, without mixing in.  Increase heat to medium-low and cook covered for an additional 15 minutes. 


Remove red pepper and ginger slices before serving (or at least warn people.)


Heavily adapted from

Florence Lin's Chinese One-Dish Meals


                                                                     source:    Blake Murphy (Maryland)


                                                                                    The Chaotic Kitchen

                                                                           cookbook 2002