Twill be St. Patty's Day before you know it, so you may want to get the ingredients to make this Irish Stew. There are pubs in Ireland that make this stew every day of the year for the lads and lassies who eat at their establishment. I got the recipe from the book Irish Pub Cooking and I made a pot of the stew for our dinner yesterday. We'll enjoy it again tonight.
You'll want to serve this stew in bowls with the juices. I put some on a plate to photograph the goodness of the stew.
"Pull up a stool, sup a pint, and tuck into some delicious pub food."
Ingredients:
- 4 Tablespoons of all purpose flour
- 3 pounds of lamb, cut in chunks
- 3 large onions, chopped
- 3 carrots, sliced
- 1 pound of potatoes cut in chunks
- 1/2 teaspoon dried thyme
- A scant 3 1/2 cups of beef stock (A carton of beef stock contains 4 cups)
- Salt and pepper
- 2 Tablespoons chopped fresh parsely to garnish
Instructions:
Preheat your oven to 325 degrees.
Put the flour in a plastic zip lock bag with some salt and pepper and shake the bag to mix the ingredients. Add the chunks of lamb to the bag and close and shake the bag to coat the meat. (You'll need to do this in batches.) Arrange the chunks of floured lamb in layers on the bottom of your large casserole dish.
Add a layer of onions, then the carrots, and finally the potatoes. Sprinkle on the thyme and then pour in the beef stock. Cook your casserole for 3 hours. Garnish the bowls of stew with chopped parsley.
Recent Comments