Irish Stew

Irish stew

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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 teenager. 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.

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