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!