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Irish Stew (Ireland) Recipe

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This recipe for Irish Stew (Ireland), by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Gevelinger Bastian
Added: Monday, February 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 ounce butter, 2 lbs. lamb or beef cubed, 1 large onion coarsely chopped, 2 chopped carrots, 1 T. flour, 1/2 pint beef stock, 2 T. tomato puree, 1/2 T. sugar, 2 potatoes cubed, 1 bottle of Guinness or a large glass of red wine, 1 bouquet garni (sprig of parsley, sprig of thyme, 1 bay leaf tied in muslin), salt and freshly ground black pepper, Tabasco sauce.

Directions:
Directions:
Melt the butter in a large pan and fry the meat in it until browned on all sides. Do not crowd the pan; brown the meat in two or three batches if necessary. Remove the meat from the pan, add the onion and carrots and cook until slightly softened.

Return the meat to the pan, add the flour, if using, then stir in the stock, tomato puree and sugar. Bring to a boil and then reduce the heat to a simmer. Add the potatoes if using, the Guinness or the wine, the bouquet garni and salt and pepper to taste. Cook over a low heat for about 1 to 1 1/2 hours or until the meat is tender. While the stew is simmering, add 4 or 5 drops of Tabasco to taste.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This recipe is from county Antrim in Northern Ireland, the area in which the McGrath/McGraw relatives live. We visited Grandpa Dan McGraw and GGrandpa Patrick McGrath's homestead at Ballyknock, near Loughgiel.

 

 

 

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