St. Patrick's Day (lá Fhéile Pádraig) is near! So to celebrate Judy's ancestors, it is time for Irish stew with soda bread. Then too, the stew is good any time of the year.
Gaeilge Urin Stew (Irish)
Serves 4-6
2 pounds (1 kg) boneless organic ground or shoulder lamb (cut into cubes)
4 white organic boiling potatoes, cut into thick slices
2 organic onions, cut in half lengthwise, then crosswise thick slices
1 large organic turnip, peeled and cut into slices
3-4 cups (7,5 dl-10 dl) organic beef broth
3-4 cups (7,5 dl-10 dl) organic beef broth
2 thyme springs or 4 tsp. (18 g) dried
2 parsley springs for garnish
4 tsp. (18 g) black pepper
1. In a large pot, combine the lamb cubes or ground lamb with water to cover.
2. If using lamb shoulder, drain and add fresh water to cover by 1 inch (2,5 cm).
3. Bring to a boil for 5 minutes.
4. Transfer the lamb to a dish.
5. Pour the broth into a bowl.
6. Layer half of the potatoes slices int he bottom of the same pot.
7. Cover with half of the onion slices and then top with all of the turnip slices.
8. Lay the lamb over the the mixture and add the thyme and parsley.
9. Top with the remaining onions and potatoes.
10. Strain the lamb broth through a fine-mesh sieve over the potatoes.
11. Bering to a boil over high heat.
12. Reduce the heat to medium-low, cover, and simmer until the lamb is tender, about 2 hours.
13. Discard the thyme and parsley springs.
14. Serve garnish with parsley sprigs.
DON'T HAVE TIME...try a slow cooker recipe.
Serves 6
1 pounds (455 g) boneless organic ground or shoulder lamb (cut into cubes)
3 Tbs. (45 g) (gluten-free) flour
1 pound (1 kg) organic potatoes, cut into 1-inch (2,5 cm) pieces
1/2 pound (225 g) organic turnips, cut into 1-inch (2,5 cm) pieces
1 chopped organic onion
3 organic carrots, cut into 1-inch (2,5 cm) pieces
2 organic ribs of celery, cut into 1-inch (2,5 cm) pieces
2 cups (480 ml) organic beef broth
1 cup (240 ml) dry red wine
1/4 cup (60 ml) organic tomato paste
1/2 tsp. (2,25 g) each: black pepper and died thyme or more to taste
1 10-ounce (285 g) organic peas
1. Toss the lamb with the flour and place in the bottom of the slow cooker.
2. Add potatoes, turnips, onions, carrots, and celery, in that order.
3. Combine the broth, wine, tomato paste, 1/4 tsp (1,2 g) of the pepper and the thyme.
4. Pour into the cooker.
5. Cover and cook on HIGH for 6 hours or LOW for 8 hours.
6. Stir in the peas and rest of the pepper the last 15 minutes.
7. Serve with biscuits or soda bread.
Do Not forget the Irish coffee: https://www.blogger.com/blogger.g?blogID=4757368533685219635#editor/target=post;postID=1846710487469105327;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=1;src=link
Do Not forget the Irish coffee: https://www.blogger.com/blogger.g?blogID=4757368533685219635#editor/target=post;postID=1846710487469105327;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=1;src=link
Try:
Vegan Irish Stew (slow cooker): https://veggiefernandezs.blogspot.com/2022/03/vegan-irish-stew-slow-cooker.html
