Monday Recipe Mania - BASKA "Sweet Easter Bread"

With Irish blood teaming through the veins of the Slocum, Cunningham and even the Gunter clan I would be remiss in not adding a Traditional Irish Stew to our Recipe Book here on FOOTSTEPS BEHIND ME.  There's a catch!  I found out that there are a multitude of  'traditional' Irish Stew recipes. It seems that every area and just about every family had their own 'tradition' when making the every popular Irish Stew.  So, I'm combining some versions I found on line and have created my own 'traditional' version. Being the 'Herb Lady' I will also be adding some herbs to season it up a bit.  I will be serving it with my attempt of making some Gluten-Free** Welsh Miner Cakes.

Irish Stew

serves 2-3

2 teaspoons Coconut or Olive oil or just use butter
1/2 pound lamb shoulder steak cut into bite size pieces
1/2 pound diced potatoes
1/2 cup onions, diced
1/2 cup leeks, finely sliced (my little store did not have leeks so I got scallions (green onions) and used them instead)
1/2 cup chopped carrots
3 cups chicken stock
1/2 cup shredded cabbage
1/4 teaspoon each, thyme, marjoram, rosemary
1 small bay leaf

Kosher salt and pepper to taste

1. In a frying pan heat half the oil to hot but not smoking. Add half the lamb pieces and brown all over. Remove the lamb and place in a casserole, cover with a half of the potatoes, onions, leeks and carrots.
2. Add the remaining oil to the frying pan, heat again then add the remaining lamb and brown all over. Add to the casserole and cover with the remaining vegetables
3. Add the stock, cover with a tight fitting lid, cook in the oven for 1 hour. Add the cabbage  replace the lid and cook for another hour. Check from time to time to make sure the stock isn't reducing too much, if it is add a little boiling water. The meat and vegetables should always be covered by liquid. If the sauce is too runny at the end, cook a little longer with the lid removed. Season with salt and pepper

 This recipe would be great cooked in a slow cooker.

**HINT:  According to my Gastrointerologist if you are of Irish Descent you have much more likely to have Celiac Disease or at least be Gluten-Intolerant.  Consider it! For great Gluten-Free recipes and menu ideas see our sister blog:  www.grandmafarmer.blogspot.com