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,

cut in 2-inch sections

-or-

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)

in

The Chaotic Kitchen

rec.food.cooking cookbook 2002