Irish Stew - for St. Patrick's day

 What’s better than a good plate of creamy Irish Stew on a chilly day. Here is my recipe, just in time for St. Patrick’s Day.

 2lbs lamb or beef (Sirloin)........(from ACME Meats in Edmonton)

11/2lbs potatoes (5 medium)

2 large onions

4 large carrots

2 cups of water

HP sauce – 1 tablespoon

Worchestershire sauce – 1 tablespoon

Salt and pepper to taste

1 bay leaf

Chopped parsley for taste and decoration.

 This is meant to be a  fairly chunky stew so cube the meat and if you have time marinade the meat overnight in Guinness or in Edmonton I use Amber’s “Kenmount Road Chocolate Stout”

 Peel and chop the spuds, onions and carrots into good sized pieces.

 Brown the meat in a large pot, then add the water, vegetables, sauces, by leaf and salt n pepper.

Stir well and bring to a boil. Reduce to simmer for about 2 hours – until carrots are tender and potatoes are soft. Remember to check liquid and add water as needed.

 Remove from heat and add the chopped parsley – stir through and serve, preferably with a nice thick slice of bread……enjoy!

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