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It's time for Irish Stew

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With St. Patricks Day coming up soon, its time to think of what food could be prepared to help celebrate. Irish stew is a possibility, served with delicious fresh bread and a glass of beer. Here are two variations of Irish stew, one that uses beef and the other that uses lamb.

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Irish Stew

1 cup dry red wine

1 clove garlic, minced

2 bay leaves

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1/4 teaspoon dried thyme

3 pounds lean beef for stewing, cut into 1-inch cubes

1/4 cup olive oil

2 (10 1/2 ounce) cans condensed broth, undiluted

6 carrots, peeled and cut into 2-inch slices

6 small onions

6 medium potatoes, peeled

  • Combine first 6 ingredients; pour over beef in a shallow dish.
  • Cover and refrigerate 8 hours.

  • Drain meat, reserving marinade.
  • Remove and discard bay leaves.

  • Heat oil in a Dutch oven over medium heat; brown beef in oil.
  • Add broth and reserved marinade; bring to a boil.
  • Cover, reduce heat, and simmer 1 1/2 hours.

  • Add carrots, onions and potatoes. Cover and cook 30 minutes.

Irish Lamb Stew

2 pounds boned shoulder of lamb

1 cup sliced raw potatoes

1/4 small head cabbage, shredded

2 leeks, sliced thin

2 medium onions, sliced

1 stalk celery, sliced

1 1/2 teaspoons salt

1/4 teaspoon freshly ground pepper

1 bay leaf

1 clove garlic, crushed

1/4 teaspoon dried thyme

8 small onions

4 carrots

2 turnips, quartered

16 ounces green peas

Several sprigs of parsley for garnish

  • Cut lamb into 2-inch cubes.
  • Arrange alternate layers of lamb and mixed sliced vegetables in a casserole or baking dish.
  • Season with salt, pepper, bay leaf, garlic and thyme.
  • Cover with water and bring to a boil on top of the stove.
  • Cover casserole, place in a preheated 350 degree F oven, and bake for 1 1/2 hours or until meat is tender.

  • Cook onions, carrots, turnips and peas, each separately, until tender.
  • Drain.
  • Lift meat out of casserole onto a plate and keep it warm. strain liquid from stew and reserve.
  • Work vegetables (from stew) through a sieve.
  • Combine with the strained liquid, the whole cooked vegetables and the meat. 



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