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Irish Stew

Natural.Foodie's picture
Ingredients
  Lean lamb 2 Pound, cut into 1-inch cubes
  All purpose flour 1⁄2 Cup (8 tbs)
  Unsalted butter/Corn oil margarine 4 Teaspoon
  Onion 1 , finely chopped
  Fresh mushrooms 1⁄2 Pound, sliced to make 2 cups
  Fresh mushrooms 1⁄2 Pound, sliced (2 Cups)
  Parsley 1⁄2 Cup (8 tbs), finely chopped
  Garlic buds 2 , minced
  Bay leaves 2
  Dried thyme 1 Teaspoon, crushed
  Dried summer savory 1 Teaspoon, crushed
  Freshly ground black pepper 1 Teaspoon
  Water 2 Cup (32 tbs)
  Dry red wine 2 Cup (32 tbs)
  Turnips 2 , diced
  Boiling onions 16 Small
  Shelled peas 2 Cup (32 tbs) (2 Pounds When Unshelled)
Directions

GETTING READY
1) In a paper bag, put the cubed lamb and flour.
2) Shake well to coat the meat with the flour.

MAKING
3) In a large heavy skillet or soup kettle, melt the butter or margarine.
4) To the hot oil, add the chopped onion and mushrooms.
5) Saute until the ingredients are tender. Remove from the pan and keep aside. Keep the pan as is; do not wash.
6) To the hot pan, add the lamb and cook till dark brown.
7) To the same pan, add the onion-mushroom mixture.
8) Gradually add the parsley, garlic, bay leaves, thyme, summer savory, pepper, 1 cup of water and 1 cup of wine.
9) Cover and simmer this mixture for 1 hour.
10) To this, add the remaining cup of water and wine. Simmer for 30 minutes more.
11) To this, add the turnips and boiling onions.
12) Continue to simmer for 1 hour more.

FINALIZING
13) Almost 10 minutes before serving, to the pan, add the shelled peas.
14) Cook until the peas are just tender.

SERVING
15) For a festive feel, serve fresh with mashed potatoes and buttermilk bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Interest: 
Holiday, Healthy
Ingredient: 
Lamb
Preparation Time: 
10 Minutes
Cook Time: 
160 Minutes
Ready In: 
0 Minutes
Servings: 
8

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