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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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