Signature Dish of blake murphy

murph's chinese-irish stew

(heavily adapted from florence lin's chinese one-dish meals)

1 pound round or chuck steak in 1/2-3/4 inch dice
2 carrots, peeled and cut in half-inch pieces
1 fairly large russet potato, peeled and cut in 1/2-3/4 inch dice
handful of frozen pearl onions (optional, but strongly recommended)
2 scallions cut into two-inch sections or 2 tsp. minced dried onion (i use the dried)
4 thin slices ginger root (about the size of a u.s. quarter)
2 tsp sugar
1/2 tsp salt
3 tbl soy sauce, or a mixture of soy/kung pao/teriaki
8 oz. beer (or a pocket rocket - pony bottle of rolling rock)
1 dried red hot pepper
3 tbl ketchup
dry vermouth to cover meat
oil to saute


 * * * * * *

place meat chunks in bowl; pour over vermouth to cover and let marinate for at least 30 minutes.  heat frying pan til hot.  add oil and still on high heat, brown the meat pieces.  add beer, soy, sugar, salt, ginger root, hot pepper and ketchup.  reduce heat and simmer, covered, for approx. two hours, til 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 an additional 15 minutes.  remove red pepper and ginger slices before serving, or at least warn people.

(it's chinese-irish because it's mostly like a stew but with a little szechuan bite.)

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