Irish Stew Recipe
Recipes for St.
Patrick's Day - Razzle Dazzle Recipes
"Your source for Irish recipes online for celebrating St. Patrick's Day"
1 lb lamb
3 lbs potatoes
1/2 lb carrots
1/2 lb parsnips
2 or 3 onions
Oil for sautéing.
1 Tbsp brown sugar
2 cups liquid (stock from the bones if you have time to make it: or a
combination of meat stock, wine and water, whatever flavorful liquid you
have to hand).
Salt & pepper
5 bay leaves
1 tsp basil
Cut meat into 1-inch cubes. Brown the onions and the meat with a bit of
oil. Slice up the carrots and parsnips . Sauté them for a few minutes
and then add just a little bit of brown sugar to glaze them. Meanwhile,
be peeling and slicing the potatoes. Slice small potatoes in four, big
ones in 6 or 8 pieces. Stick them in a casserole dish with the meat and
onions, and add the liquid. If desired, add some barley, but only a
small amount (a handful), as it swells up a lot, and add the extra
liquid. Add salt and pepper, a few bay leaves, some basil and other
herbs if you want. Cover the dish and bake the potatoes and meat in a
350 oven for about 40 minutes, then add the carrots and parsnips. (If
you just want to leave it cooking, you can add everything at the same
time). It needs to cook for about 1 or 1.5 hours, it's ready when the
potatoes are tender. Mash some of the potatoes in the liquid when you're
eating it, very delicious! Serve hot this vegetable rich meat dish
prepared in a traditional Irish way. Quite a treat for a mild March
evening on the St Patrick's Day.
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Graphic from Kim's Whim