See Also: Irish stew(dictionary)
Irish Stew(recipes)
Irish beef stew(recipes)
Irish elk(encyclopedia)
irish(medicine)
Irish Sea(encyclopedia)
Irish(dictionary)
Irish Oak(tourism)
Irish Sea(dictionary)
Irish (as used in expressions)(encyclopedia)

Irish Stew (recipes)




Yield: Makes 6 servings



Ingredients:



1cup fat-free reduced-sodium chicken broth

1teaspoon dried marjoram leaves

1teaspoon dried parsley flakes

3/4teaspoon salt

1/2teaspoon garlic powder

1/4teaspoon black pepper

1-1/4pounds white potatoes, peeled and cut into 1-inch pieces

1pound lean lamb stew meat, cut into 1-inch cubes

8ounces frozen cut green beans

2small leeks, cut lengthwise into halves then crosswise into slices

1-1/2cups coarsely chopped carrots









Preparation:





1.Combine broth, marjoram, parsley, salt, garlic powder and pepper in large bowl; mix well. Pour mixture into slow cooker. 2.Layer potatoes, lamb, green beans, leeks and carrots. Cover; cook on LOW 7 to 9 hours or until lamb is tender.









Nutritional Information:







Serving Size:







Fiber

5 g







Carbohydrate

32 g







Cholesterol

52 mg







Saturated Fat

2 g







Total Fat

32 g







Calories from Fat

20 %







Calories

256







Protein

20 g







Sodium

388 mg









Dietary Exchange:







Vegetable

3







Starch

1







Meat

2















Other ways:








Serves 4



Preparation time

30 mins to 1 hour



Cooking time

over 2 hours

















Ingredients



about 1kg/2¼ lb scrag end or neck of lamb2 carrots1 large onion2 celery sticks1 leek2-3 garlic cloves, crushed1 large bay leaf1 large sprig fresh thymesea salt and freshly ground black pepperTo serve:150g/5oz small carrots150g/5oz baby or pickling onions1 large floury potato, about 300g/10oz weight, peeled and diced finely2 spring onions, thinly sliceda little fresh chopped parsley



Method



1. Using a sharp thin boning knife, remove as much meat from the bones as possible. Chop finely and set aside.2. Put the bones into a large pot. Roughly chop the carrots, large onion, celery and leek then place in the pot with the garlic and herbs. Cover with at least 4 litres/7 pints cold water. Bring to the boil, season lightly, then simmer gently, uncovered for up to 2 hours. Skim with a large tablespoon if necessary. Let the liquid simmer down until reduced by nearly two thirds. You need about 1.2 litres/2 pints of lovely sweet stock.3. Strain and discard the bones etc. Ideally, cool and chill the stock then you can scrape off any fat that has settled on top.4. Now make the soup. Put the meat into a large saucepan and cover with cold water. Bring slowly to the boil, skim off any scum, then immediately drain into a colander and rinse in cold running water. This scalding removes fat.5. Return the meat to the pan and cover with the stock and bring to the boil. Turn down the heat and simmer partially covered, for about 30 minutes until tender. 6. Whilst it is cooking, peel the carrots and cut into small chunks or shape into neat ' barrels' . Peel the baby onions, it helps to blanch them in boiling water for a minute for easy peeling. Add the small carrots and baby onions to the pan and cook for another 5 minutes.7. Then add the diced potato and cook for another 10-15 minutes until it starts to dissolve into the soup and thicken it. Finally check the seasoning, adding lots of aromatic black pepper and a little sea salt. Garnish with sliced spring onion and parsley.





Others:




Serves 4



Preparation time

less than 30 mins



Cooking time

over 2 hours

















Ingredients



1.25-1.5kg/2½-3lb mutton neck chops4 medium onions4 medium carrots570ml/1 pint stock or watersalt and pepper4 potatoes15g/½oz butter1 tbsp chopped chives1 tbsp chopped parsley



Method



1. Cut the excess fat from the chops, shred it and render it down in a heavy flameproof casserole.2. Toss the meat in the fat until coloured.3. Cut the onions and carrots into quarters, add to the meat and turn in the fat also.4. Add the stock and season carefully.5. Simmer gently for approximately two hours, adding the potatoes halfway through.6. When the meat is cooked, pour off the cooking liquid, de-grease and re-heat it in another saucepan. Check the seasoning. 7. Swirl in the butter, chives and parsley and pour back over the stew.