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Irish Beef-Vegetable Stew |  |
Ingredients
| 1 1/2 | lb.
beef stew meat
| | 1 | tbsp.
vegetable oil
| | 5 | cups
water
| | 2 | bay leaves
| | 1 | tsp.
salt
| | 1/4 | tsp.
pepper
| | 3 | cups
cubed potatoes
| | 3 | carrots, cut into 3/4-inch pieces
| | 1 | cup
chopped onions
| | 3 | to 4 tbsp. dry instant mashed potato flakes
| | 1/4 | cup
chopped fresh parsley
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Directions
 | In Dutch oven brown beef in oil. Drain off fat. Add 5 cups water, bay leaves, salt and pepper. Bring to boiling; reduce heat; simmer covered 1 hour. |  | Add potatoes, carrots and onion. Simmer 45 to 55 minutes more or until beef and vegetables are tender. |  | Remove bay leaves. Stir in enough of the instant potatoes to thicken to desired consistency. Add parsley and serve. |
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