tweaking irish stew

Author: escowles

_posts/2018-03-17-irish-stew-2.md renamed to _posts/2018-03-17-irish-stew.md

@@ -6,32 +6,30 @@ last_modified_at: 2024-01-07 10:45:28 -0500
 category: main
 tags: beef irish stew meat steak nytimes favorite
 ---
-2 Tbsp. vegetable oil  
-1/4 cup flour  
-salt and pepper  
+2 tbsp. vegetable oil  
 1 lb. beef stew meat, cubed  
-
-  * Heat oil in a 4-quart pot.
-  * If meat is too large, cut into bite-sized pieces.
-  * Toss meat with flour, then season with salt and pepper.
-  * Fry meat in oil until browned (a patina will form on the bottom of the pot).
-  * Remove beef from pot.
+salt and pepper  
+* if meat is too large, cut into bite-sized pieces.
+* heat oil in a 4-quart pot.
+* brown meat in oil and season with salt and pepper.
 
 1 large onion, cut in wedges  
 1/2 lb. baby carrots  
 
-  * Fry in pot until tender.
+  * add to pot and saute until tender, about 8 minutes.
 
-4-6 cups beef broth  
+1/4 cup flour  
+* add one tbsp. at a time and stir into meat until moisture is absorbed.
+
+4 cups chicken or beef stock  
 2 sprigs fresh thyme (or 1 tsp. dry)  
 1 lb. potatoes (about 2 medium), cubed  
+* add remaining ingredients to pot.
+* bring to a simmer, reduce heat, and loosely cover.
+* simmer until beef is tender (2-3 hours).
+* adjust seasoning to taste.
 
-  * Add remaining ingredients and beef to pot.
-  * Stir and scrape the bottom of the pot to break up the patina.
-  * Bring to a simmer, reduce heat, and simmer until beef is tender (2-3 hours)
-  * Adjust seasoning to taste.
-
-Source: <https://cooking.nytimes.com/recipes/1017275-irish-stew>
+source: <https://cooking.nytimes.com/recipes/1017275-irish-stew>
 
 ---
 
@@ -41,3 +39,5 @@ Source: <https://cooking.nytimes.com/recipes/1017275-irish-stew>
 mentioned.
 
 2024-01-01: Adding notes about patina forming and being broken down.
+
+2024-08-19: Getting rid of dredge-brown-remove in favor of saute-then-roux approach.