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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Hargadon’s Irish Stew Recipe

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This recipe for Hargadon’s Irish Stew is from The Engelhardt Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds boneless lamb shoulder, cut into 1-inch pieces
2 cups barley
4 large carrots, peeled and thickly sliced
4 stalks celery, thickly sliced
3 onions, sliced
2 parsnips, peeled and sliced
5 potatoes, peeled and thickly sliced
Directions:
Directions:
In a stockpot or large saucepan over medium heat, combine the lamb with enough water to cover. Bring to a boil and skim off any foam that rises to the top. Add the barley, reduce the heat to medium-low, and cook, covered, for 30 minutes, or until the meat is half tender. Stir in the carrots, celery, onion, parsnips, and potatoes, and season with salt and pepper. Cook for 1/2 to 2 hours, or until the meat and vegetables are tender and the stew is thickened.
Personal Notes:
Personal Notes:
This recipe came from my dad's side of the family; however, he is not Irish. We don't know how the recipe found it's way into the family favorites but I'm extremely happy that it did because it is one of my favorite soups.

 

 

 

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