Monday, March 9, 2015

Irish Stew

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 (can use beef)
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.

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