Irish Stew

Irish stew

Details

Yields or Serves:  

Rating:
[Total: 0   Average: 0/5]

Irish Stew

I have been making Irish Stew for years. The worst stew that I have ever had was when I went to Stonehenge a few years ago. There was this food cart outside of Stonehenge and I was super hungry. It was cold outside and I needed something to warm my tummy. I plunked down my money and got a paper bowl full of I don’t know what. I honestly didn’t know that someone could make stew that bad. At any rate, here is my recipe for Irish Stew that I am sure that you will love.

INGREDIENTS

2 Tablespoons Butter

1 Pound Cubed Lamb

1 ½ Teaspoons Kosher Salt

½ Teaspoon Freshly Ground Pepper

2 Cups Peeled & Cubed Potatoes

1 Chopped Onion

1 Cup Diced Carrot

1 Diced Leek

4 Chopped Garlic Cloves

1 Cup Beer

1 Cup Tomato Juice

15 Ounces Beef Broth

1 Bay Leaf

1 Tablespoon Worcestershire Sauce

1 Tablespoon Thyme

Melt 1 tablespoon of butter in a large saucepan over a medium heat. Add the lamb and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Cook and stir for 7 minutes. Remove the meat to a plate and set aside. Melt the remaining 1 tablespoon of butter in the same pan. Add the potatoes, onion, leeks, carrots and garlic. Cook and stir for 5 minutes. Return the lamb to the pan and add the remaining salt, pepper and the other remaining ingredients. Continue to cook for 10 minutes until the stew comes to a boil. Reduce the heat to low. Put the lid on and cook for 2 hours. Ladle into bowls and serve hot. Serves 6

    Victoria

    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

    Explore Similar Recipes