IRISH LAMB STEW
If you do not like Lamb- use Lamb - (you might wish to add more carrots and garlic and pepper)
A traditional Meal- Just right for after a night out at the pubs-and it gets better as it gets older!
Ingredients:
1/2 pound thickly sliced bacon,diced
6 pounds boneless LAMB shoulder cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup all purpose flour
2 cloves garlic,peeled and finely chopped
1 Large Yellow Onion peeled and finely chopped
1/2 cup water
4 cups Beef Stock -canned or home-made
2 teaspoons sugar
4 cups carrots-cut into 1 inch pieces-use large manly ones!
2 large yellow onions peeled and sliced
3 pounds potatoes peeled,quartered and cut into 1/2 inch pieces
1 teaspoon dried thyme,whole
1 bay leaf
1 cup dry white wine
Garnish-chopped parsley
Instructions:
Saute bacon in large frying pan-reserve fat and bacon.
Put lamb salt pepper and flour in large mixing bowl-toss to coat meat evenly
Brown meat in frying pan with bacon fat. Put meat into 10 quart stove top casserole-leave 1/4 cup of fat in frying pan. Add the garlic and yellow onion and saute till onion begins to color.Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to casserole with bacon pieces,beef stock and sugar.Cover and simmer for 1 1/2 hours or till tender. Add remaining ingredients to pot and simmer covered for 20 minutes until veg. is tender.
Check for salt and pepper before serving-top with parsley garnish before serving.
Back to the top
Bubble & Squeak
Ingredients:
1 lb. (500g) leftover mashed potatoes
1 lb. (500g) leftover cooked cabbage
2 oz. (50g) butter
salt and pepper
Cooking Instructions:
Mix in the cabbage with the potato and season to taste with salt and pepper
Heat the butter in a large frying pan, add the potato mixture and smooth it flat with a palette knife
Fry over a medium heat for about 8 minutes or until under size browns
Place a large plate over the pan and turn the pan and plate over so that the bubble and squeak is on the plate
Heat the remaining butter in the pan and carefully slide the bubble and squeak back in the pan
Cook again over a medium heat until the other side is golden brown
Cut into wedges and serve
LOL!
I'm making my annual favorite
IRISH BEEF STEW WITH GUINNESS STOUT
Hearty beef stew for the Irish and the Irish at heart
Ingredients
4 tablespoons olive oil or butter
6 bay leaves tied together with string
4 lbs beef stew meat,
2 large yellow onions, peeled and cut into 1/4
4 garlic cloves, peeled and chopped
2 teaspoons dried thyme
2 tablespoons parsley, chopped
2 teaspoons dried rosemary
4 Tablespoons dark Roux (see recipe below)
2 8 oz cans beef broth ( option: a third can may be added later as it cooks)
2 6 oz cans tomato paste ( option: a third can may be added later as it cooks)
1 bottle Guinness stout ( option: a second bottle may be added later as it cooks)
3 tablespoons brown sugar
1 Lb baby carrots
2 LB new potatoes
Option Note: 1 six-pack of Guinness is sufficient. I used almost 2 bottles in the stew, the rest for drinking. Buy a 3rd can of tomato paste and beef broth incase you wish to increase liquid later in cooking. I added the extra cans and also more brown sugar and it turned out great.
Directions:
1. Melt the butter in an oven proof stockpot and brown meat on all sides. Sear the meat well on high heat, seasoning with salt and pepper, and maybe some cayenne as it cooks. Remove the meet from the pot and set aside.
2. Add to the stockpot the onions and cook a few minutes until they are clear.
3. Reduce the heat to low and deglaze the pot with one bottle of Guinness scrapping the sides of the pot well. Add the garlic, thyme, rosemary and roux and stir until smooth.
4. Add the beef broth, bay leaves, tomato paste ,and brown sugar; simmer, stirring until the stew thickens a bit. Add the meet back, and the potatoes and carrots. *At this time add more beef broth, tomato paste, Guinness, or roux as needed, getting the thickness and flavor just the way you like it. Check for salt and pepper. Cover pot.
5. Place the pot in the oven at 300 F: for 2-3 hours, stirring a couple of times.
8-12 servings Cooking time 2hr 30 minutes
Dark Roux: Ingredients needed:
• ½ cup oil • 1 cup flour
In a saucepan, heat oil over medium heat until just smoking. Whisk in flour, a little at a time and cook, whisking constantly, until roux becomes smooth and thick. Continue until roux becomes a rich brown nutty color, about 25 minutes. Yield: about 1:1/2 cup
My Favorite Quote:
"If all else fails, I will retreat up the valley of Virginia, plant my flag on the Blue Ridge, rally around the Scotch-Irish of that region, and make my last stand for liberty amongst a people who will never submit to British tyranny whilst there is a man left to draw a trigger."
George Washington, at Valley Forge.
From this descendent of the Scots-Irish I bid you all a very HAPPY ST. PATRICK’S DAY.