<br /><br />Irish Lamb Stew<br /><br />INGREDIENTS:<br /><br /> * 1 1/2 pounds boneless, lean lamb stew meat, cut in 1 in. cubes<br /> * 1 tsp. salt<br /> * 1/2 tsp. pepper<br /> * 1/4 cup all purpose flour<br /> * 2 tbsp. vegetable oil<br /> * 1 lg. (1 cup) onion, sliced thin<br /> * 2 cups water<br /> * 1 cup baby carrots<br /> * 2 cups diced rutabaga or turnips<br /> * 1 cup frozen green beans, thawed<br /><br />PREPARATION:<br />Sprinkle lamb with 1/2 teaspoon salt and the pepper. Coat with flour. Heat oil in a 2 to 3 quart Dutch oven over medium-high heat. Brown lamb a few pieces at a time in the hot oil. Remove to Crock Pot with slotted spoon.<br /><br />Reduce heat to medium. Add onion and cook 3 to 4 minutes, stirring occasionally until lightly browned. Stir in the water, scraping up browned bits on bottom of pot. Transfer onion mixture to the Crock Pot; add carrots and rutabaga. Cover and cook on low for 8 to 10 hours, adding peas during the last 30 to 45 minutes.<br />Serves 4. The Irish are famed for their potato consumption. ---<br />Originally posted by Andrew Leigh:<br /> Hi,..<br /> ... substitution for vegetables was common.<br /><br />Mrs. Ladyfish. Is it possible to have Irish Stew without potato
there's your substitution ingredient for potatoes .. gives it a good change of pace too
It's NOT beer! It's stout. A world of difference. As anyone used to the weak beers of Bud and Miller etc will rapidly discern the moment they see the deep black Guiness, never mind tasting it.<br /><br />
My grandmother, who was half Irish and who knew how to get the best value out of food and who wasted nothing, would have used that recipe. Or she would have added or removed potatoes, peas, Lima beans, navy beans, kidney beans, haricot beans, gravy beef, shin beef, bladebone beef, mutton neck (you wanna fatty gamey taste, you eat mutton neck, and if you don't gag you get a prize), etc etc etc.<br /><br />Put anything you want in it. If you get the proportions right it tastes fine. If you don't, it tastes much the same.<br /><br />My grandmother used to make a light and delicious lamb dish in a white sauce which I don't have the recipe for and despite numerous experiments have never been able to reproduce. The elements are a white roux with parsley and seasoning and some lamb. Your guess is as good as mine after that.
Who knows?<br /><br />Even the Irish don't understand themselves.<br /><br />True Irishmen drink anthing anywhere anytime. The others are just choosy about where they drink.<br /><br />The last Irishman I saw with a donut thought it was a clever stand for empty bottles to be put in, upside down.Originally posted by laddiesservice:<br /> Tinkerer, does that make beer and donuts a Irish breakfast---Bob
I understand all I need to.Originally posted by Tinkerer:<br />Who knows?<br /><br />Even the Irish don't understand themselves.<br /><br />True Irishmen drink anthing anywhere anytime. The others are just choosy about where they drink.<br /><br />The last Irishman I saw with a donut thought it was a clever stand for empty bottles to be put in, upside down.Originally posted by laddiesservice:<br /> Tinkerer, does that make beer and donuts a Irish breakfast---Bob
