Do not be deceived into thinking that a scarcity of ingredients makes a tasteless stew! The following recipe is absolutely delicious. I've often made it using lamb chunks instead of the chops. (Sorry, not a grain of barley in any of the following!!) Irish Stew 750g lamb chops 1 large onion, sliced salt and pepper to taste 2 cups water 6-8 large potatoes, peeled and halved 1-2 tomatoes, chopped (optional) Lay the chops in a casserole dish, cover with the onion slices, sprinkle with salt and pepper and pour over the cold water. Simmer slowly for 2-3 hours. Add the potatoes to the meat, and simmer for a further hour until the potatoes show signs of breaking up. Add the tomatoes with the potatoes if liked. Add more water if necessary, but the stew should not be too watery. This one is nice, too. Lamb Hotpot with Crunchy Dumplings 1kg boned stewing lamb (breast or shoulder) 3 tablespoons oil 1 onion, peeled and sliced 2 carrots, peeled and sliced 2 tablespoons flour 450ml stock 2 bay leaves salt and ground black pepper 250g can butter beans, drained Dumplings: 185g self-raising flour 90g shredded suet grated rind of 1 lemon 1 teaspoon mixed dried herbs salt and ground black pepper water to mix Cut the meat into cubes and fry quickly in the oil to brown. Remove to a plate. Add the onion and carrots to the pan and fry gently until softened, about 10 minutes. Stir in the flour, then add the stock and bring to the boil, stirring until thickened. Add the bay leaves and seasoning and return the meat to the pan. Transfer to an ovenproof casserole dish, cover and cook for about 1 hour at 180C. Stir in the butter beans. Make up the dumplings by mixing the dry ingredients together and mixing to a stiff dough with the water. Divide into eight small balls. Drop into the casserole and cover again and return to the oven another 30 minutes, uncovering after 15 minutes to let the dumplings go crunchy and browned on top. Serve hot with green leafy vegetables or leeks. And a couple more: Lamb Stew 1kg boneless leg or shoulder lamb, cubed seasoned flour 2 tablespoons oil 2 tablespoons butter 90g bacon, cubed 1 clove garlic, crushed 3 1/2 cups chicken stock 2 tablespoons butter, extra 12 small onions 12 baby carrots 3 small turnips, cut into quarters 1 tablespoon sugar 500g green peas, shelled 1/2 cup finely chopped parsley Roll meat cubes in seasoned flour, shaking off excess flour. Heat oil and butter in a large saucepan and fry bacon until starting to brown. Add lamb and garlic, brown lamb all over, over moderately high heat. Add stock, stirring and scraping the bottom of the pan well. Bring to the boil, cover and simmer for 1 1/2 hours. Heat the extra butter in another saucepan, add onions, carrots and turnips, toss for a minute to coat with butter. Sprinkle sugar over and toss again until all vegetables are glazed. Add to the stew and cook for 15 minutes, covered. Add peas and cook for another 15 minutes, or until lamb and vegetables are tender. Stir in parsley and taste for seasoning. Serve with creamy mashed potatoes and crusty bread. [I don't like turnips, so I omit these.] Lamb Wine Hotpot 400g lamb, cubed 2 onions, chopped 1 clove garlic, crushed I small sweet potato, diced 1/2 cup diced pumpkin 1/2 cup sweet white wine 1/2 cup water or stock 1 tablespoon soy sauce 1 tablespoon chopped fresh parsley pinch powdered sage pinch ground cumin pinch dried coriander generous pinch cayenne pepper 1 tablespoon cornflour mixed with a little water Saute the meat, onions and garlic in a non-stick pan until brown. Transfer to a saucepan, add remaining ingredients except cornflour. Simmer covered for 1 hour until meat is tender. Thicken with cornflour and serve with steamed vegetables or wild rice. Beef or veal can be used instead of lamb. [Naturally, I omit the pumpkin in this one! I use yellow sweet potato instead.]

mandie, I have better luck canning the beef and the vegetables separately. By the time the beef has processed long enough, the vegetables are too soft. I just canned mixed vegetables cut into stew sized chunks as per the Ball Blue Book for time. The beef I canned using KatieC's Beef Burgundy recipe, it was delicious with bacon and mushrooms, yummy. Beef Burgundy for Canning Recipe By :Katie, November 2002 Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pounds cubed beef chuck roasts -- (or use stew meat) 2 large onions -- coarsely chopped 10 slices bacon -- diced, cooked and drained 1 whole garlic bulb -- peeled and thinly sliced 3 cups beef broth 3 cups Burgundy wine 1/2 lb. fresh mushrooms, sliced -- or 2 cans mushroom stems and pieces 1 1/2 teaspoons salt 1/2 teaspoon pepper 1 teaspoon thyme These measurements are approximate. You need enough liquids to cover beef and veggies. Brown the beef cubes and set aside in a large stockpot. Brown onions and garlic and add to beef. Cook and drain bacon and add to beef. Stir in remaining ingredients and simmer about an hour. Pour into hot, clean jars, leaving 1" headspace. Remove air bubbles. Wipe rims and adjust two piece lids. Process pints for 60 minutes and quarts for 75 minutes. Dial gauge canners: use 11 lbs at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft., and 14 lbs. over 6000 ft. Weighted gauge canners: use 10 lb. weight at 0-1000 ft., and 15 lb. weight over 1000 ft. To serve: heat and thicken with cornstarch or a roux. Serve over rice or noodles. Would also make a good stew. Yield: "5 quarts" When I want stew I just open a jar of beef, drain the broth and thicken it into gravy, then add the beef and a jar of the vegetables (after draining them). Heat until warmed through and serve with homemade bread or biscuits. Happy canning! Annie

This is my favorite Brunswick Stew recipe. I've made it for years and always thought it was better than any made outdoors in big black pots by the local police dept. or by local churches. My recipe doesn't have any squirrel, rabbit, or roadkill in it and my area of the Piedmont region of North Carolina always put potatoes in not rice. The seasonings, including the bottle of catsup, are what make this taste so good, but you have the option of putting lots of seasoning in or just a little. You can change up the meats used if you want. Old South Brunswick Stew 1 (4-5 lb.) hen 2 lbs. boneless beef stew meat 1 lb. onions 3 lbs. potatoes, peeled 2 (16oz.) cans tomatoes 2 (16oz.) cans cream style corn 1 (16oz.) can green peas or same amount of frozen peas 1 (16oz.) can lima beans or same amount of frozen limas (I prefer the small butter beans) 1/2 to 1 14oz. bottle catsup 1/3 to 1/2 small bottle Worcestershire sauce 1/3 to 1/2 cup cider vinegar 1/3 to 1/2 cup fresh squeezed lemon juice 2 to 4 t. Tobasco sauce 2 t. salt black pepper Cook hen and beef in large pot with water to cover. Cook until well done and meat leaves the bone easily. Grind meat and set aside or pick meat from bones and flake into small thin bits, both the beef and the chicken. (This step can be done the day before, refrigerate broth and remove fat when it has hardened on the surface.) Put onions and peeled potatoes through a food grinder or dice small, but not fine. Add all vegetables, meat,and seasonings to the broth and cook over low heat, stirring occasionally for 2 to 3 hours. Smash up the potato cubes as you stir. (If stew is not thick enough at the end of the cooking time, you can add some instant potato flakes to thicken it.) Serve hot with crackers or cool, pour into containers and freeze. Yields 5 to 6 quarts.

I found this one online: JOHN MADDEN'S SUPER BOWL STEW Source: COOKS.COM 1/3 c. flour 1/2 tsp. pepper 1/4 tsp. salt 2 1/2 lbs. bottom round, cubed 2 to 3 tbsp. vegetable oil 2 lg. onions, sliced 2 sm. green peppers, chunked 2 stalks celery, sliced 1 lg. clove garlic, pressed 3 lg. carrots, cubed 4 med. potatoes, peeled & cubed 1 sm. turnip, peeled & chunked 1 sm. rutabaga, peeled & chunked 3 c. beef broth 5 to 6 drops red pepper seasoning 1/8 tsp. marjoram 3 tbsp. parsley, chopped Combine flour, pepper and salt on large piece of wax paper. Dredge beef cubes well on all sides with flour mixture. Reserve flour for thicker gravy. Brown meat in oil in large Dutch oven, working in batches if necessary. Remove meat. Saute onion, green peppers, celery, garlic in pan drippings for 10 minutes. Add carrots, potatoes, turnips, rutabaga, broth, red pepper seasoning, marjoram and parsley. Bring to a boil. Add meat. Cover; simmer 1 1/2 hours until meat is tender, adding more broth if mixture becomes too dry. For a thicker gravy, mix together 1/4 cup cold water and reserved flour mixture in small bowl and make a smooth paste. Remove meat and vegetables with a slotted spoon into serving bowl. Stir flour mixture into pan liquids. Cook over medium heat, stirring constantly until mixture is thick and bubbly. Pour over meat and vegetables. Serve with a crusty French bread. VARIATION: Add 1 red, sweet pepper instead of 2 green peppers and 1/2 pound (or one can) green beans.