Saturday, March 6, 2010

Irish Stew

1698_MEDIUMSt Patrick’s day is a few weeks away so it is not too early to think about how to make the day a truly Irish Celebration. Everyone knows a little bit about this English missionary priest who went to Ireland and converted this nation of wild Irish pagans to Christianity.
The shamrock was used by St. Patrick to explain the difficult concept of the Trinity to pagan leaders.

The Irish may not be known for a delicate complicated cuisine but have some classic dishes that are appropriate dishes to be used on March 17th when it seems everyone seems to have a “bit of the Irish in them”. My grandparents immigrated from County Cork and one of the recipes that came with them was for an Irish Stew that is enjoyed at more times than simply St Patrick’s day.

Irish Stew


Ingredients:

3 pounds lamb shoulder-cubed
2 pounds Russet potatoes Generously cubed
5 medium onions quartered
3 large carrots sliced
6 stalks celery sliced
1 bunch parsley chopped
1 stalk dried thyme
2 quarts beef stock
12 ounces Stout
Salt & pepper to taste
1 ½ cups water
1 cup pearl barley

Preparation:

Cook the barley in water and 1 cup of the beef stock for 20 minutes –set aside
In a large pot
Season the lamb with salt and brown in oil- then set aside sprinkle lightly with flour
Saute onions carrots and celery with thyme for 3-4 minutes - add the stout and deglaze, then set aside- remove thyme sprig
Return lamb to the pot with the barley and enough stock to cover
Bring to a boil then reduce to a low simmer-cook for 1 1/2 hour
Add back the onions, carrots and celery with remaining stock
Add potatoes as the final layer of ingredients
Low Simmer till meat is tender (about 1 1/2 hours)
Check seasonings
Add parsley & cornstarch (mixed with 3 tablespoon water) and cook for several minutes to thicken.

Notes: We use Guinness Stout. I’m not sure what my Grand mother used
Make sure that you cut and dice the ingredients into sizable pieces. The long cooking would make small pieces soft and unappetizing. Some add rosemary to the herbs- your choice- not my favorite

Service: An Irish Skillet Bread goes well as does the more usual soda bread. A few bottles of the Guinness is an attractive beverage addition

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