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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Irish Stew Recipe

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This recipe for Irish Stew is from Church @ Pierce Road, 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:  
1 TBSP olive oil
2 lbs. boneless lamb shoulder, cut into 1 1/2 inch pieces
1/2 tsp. salt
freshly ground black pepper to taste
1 large onion, sliced
2 carrots, peeled and chunked
1 parsnip, peeled and chunked (optional)
4 cups water, or as needed
3 large potatoes, peeled and quartered
1 TBSP chopped fresh rosemary (optional)
1 cup coarsely chopped leeks
chopped fresh parsley for garnish (optional)
Directions:
Directions:
Heat oil over medium heat in a large stockpot or Dutch oven. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.

Add the onion, carrots and parsnips and cook gently alongside the meat for a few minutes. Stir in the water. cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer, depending on the cut of meat used and if it is tender yet.

Stir in potatoes and simmer for 15 to 20 minutes, before adding leeks and rosemary. continue to simmer uncovered, until potatoes are tender but still whole. Serve hot in bowls garnished with fresh parsley
Personal Notes:
Personal Notes:
Stewed beef can be used instead of lamb if preferred.

 

 

 

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