Soups and Stews

Irish Stew

  • 1 tablespoon Butter
  • 2 medium Leeks
  • 2 pounds Lamb, boneless, in chunks
  • 2 medium Onions, chopped
  • 3 medium Carrots, chopped
  • 1 medium Turnip
  • 2 large Potatos, cubed
  • 1 teaspoon Thyme, dried
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 2 cups Water
  • 1/2 cup Italian parsley, chopped

    • In stew pot, melt butter. Add leeks, cooking until soft, 5 min. Transfer leeks to plate. Add to pot in layers: half meat, half onions, half carrots, half turnip, half potatoes, half leeks. Top with all thyme, 1/2 t salt, 1/4 t pepper.Do not stir.

    Repeat layering. Pour water into pot. Do not stir. Cover pot.Cook over medium-low heat 1 1/2-2 hrs.,until lamb is tender. Stir in chopped parsely and serve. Reheats well.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ralph Miller of Vallejo, Ca (USA). 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!