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Monday, 10 March 2014

Irish Stew with Celeriac

A Phase I friendly Irish Stew just in time for St. Patrick's Day!

  • 2 lbs beef, cut for stew into 1-inch chunks
  • 2 cups celery root, peeled and cut into 1/2-inch pieces
  • 2 cups cabbage, shredded
  • 2 cups turnip, peeled and cut into 1/2-inch pieces
  • 2 cup stalks of celery, cut into 1/2-inch pieces
  • 8  ounces beef or chicken broth
  • 1 can (8 ounces)  tomato sauce
  • 2 tsp chopped fresh thyme
  • 1 bay leaf
  • 1 tsp sea salt
  • 1 tsp onion powder
  • 1 tsp freshly ground black pepper
  • 1/4 cup fresh parsley leaves (chopped just before serving)

  1. In a 6-quart crock pot, combine the meat, celery root, cabbage, turnip, celery,  broth, and all seasonings, except parsley.
  2. Stir well, cover, and cook on low about 7 to 8 hours, until meat is fork tender.
  3. Just before serving, sprinkle on the fresh parsley to brighten the flavor

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