Irish Stew. Photo by Abbeyve.
Ireland is a land of contrasts, striving for economic and industrial growth, yet still a profoundly traditional rural and agricultural country. The interplay between these two forces gives Ireland much of its charm, and in this book Darina Allen draws on the many different aspects of Irish life in which food plays an important part. The book presents more than 300 traditional recipes from all over Ireland, both country and town, served at all kinds of occasions, including country fairs, markets and dances, Hallowe’en, Easter and Christmas celebrations, and religious ceremonies, weddings, christenings and wakes.
Chef Mooney Style Irish Stew Cookin with Surfin Sapo.
Chef Mooney Style Irish Stew
1. One leg of lamb – cut into bite size
2. Seven white potatoes- peeled & quartered
3. Two turnips aka swede – peeled & cut into bite size
4. One bag of parsnips – peeled and cut into bite sized pieces
5. Three large carrots – peeled and cut into bite sized pieces
6. Half of a large onion – chopped into medium pieces
7. Quart of beef stock
8. Small can of tomato paste
9. Flour – coating to lamb pieces
10. Fiestas Uncle Chris’s Steak Seasoning
11. Olive oil – as needed
12. Parsley – chopped
1. Sprinkle all the lamb with Uncle Chris’s steak seasoning and then boat with flour.
2. Put about 1/8 cup of oil in a large pot and get it hot. Put as much lamb in the oil to cover the bottom of the pan. Brown all sides of the lamb. Set browned lamb in another large pot and continue to brown all the lamb.
3. Now add the onion to the lamb and cook until onions are semi clear.
4. Make a clear spot in the middle of the pan and add the tomato paste and warm it up to thin it out.
5. Add the potatoes and stir them around. Medium heat.
6. You can add some beef stock if it gets too thick.
7. Add all the rest of the veggies
8. Pour all the beef stock in and bring to a simmer.
9. Simmer on med-low for 1.5 to 2.0 hours.
10. Ladle into a bowl and garnish with chopped parsley…
ENJOY!!! Thanks to Mooney’s Kitchen on YouTube for the recipe..