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!

There are no comments

Thank you! Your comment has been submitted and is awaiting approval.

Ciaran O'Neill

Ciaran O'Neill

CENTURY 21 A.L.L. Stars Realty Ltd.
Contact Me

Blog Archives