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


      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