Irish Stew
Recipe By: Dave Mathews
Serving Size: 8
Preparation Time: 2hrs
Serving tiime: over night
3 pounds lamb, cut in 2-inch chunks
2 teaspoon basil
2 teaspoon oregano
1/2 cup flour
Salt and pepper
4 tablespoons olive oil
2 onions, each cut in 8 wedges
4 whole cloves of garlic
1/2 pound carrots, cut in bite size pieces
1/2 pound parsnips, cut in bite size pieces
4 cups beef broth
4 russet potatoes, peeled and cut in 1/4-inch thick slices
1 cup white wine
1. Place basil, oregano, salt & pepper and flour in a plastic bag, mix well. Add beef and coat well (can be done in two batches).
2. Put oil in a heavy-bottomed pot over medium-high heat. Brown meat on all sides, working in batches. Set meat aside.
3. Add onions, garlic, carrots & parsnips to pot. Season with salt and pepper. Cook vegetables, stirring, until lightly browned, about 5 minutes.
4. Add broth to pot and heat for 3 minutes while scraping the bottom of the pot.
5. Return meat to pot and bring to a simmer.
6. Arrange potatoes on top (it’s fine if potatoes are not completely submerged). Season potatoes, add wine. Bring pot to a simmer then let cook for about one hour. Stirring regularly and making sure the bottom does not burn.
7. Let sit over night. Reheat slowly before serving.
First served March 17th 2017 to Cathy & Jerry
