Back to Ireland & the Recipe of the Week: Irish Stew

( FOOD FOR THOUGHT at  www.truthcaster.com )

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Back to Ireland & the Recipe of the Week: Irish Stew:
It’s time for the Recipe of the Week, and this week’s feature comes from Ireland. Check out the original post on this European country (here) as well the original feature recipe (here).

Irish Stew is one of the most common Irish recipes – you can even buy it premade! Nothing, however, beats the homemade variety. Try out this recipe, from IrishAbroad.com and have your own taste of the Emerald Isle in your own kitchen.



Irish Stew

Adapted from IrishAbroad.com

Serves 4-6

Ingredients:

1 kilogram/just over 2 pounds lamb shoulder, trimmed and diced with the bones

2 carrots, peeled and chopped

1 onion, roughly chopped

2 small white turnips, chopped

4 potatoes, diced

2 stalks celery, chopped

1 leek, finely sliced and washed

Sea salt and black pepper, to taste

2 cups shredded cabbage

½ cup cream

Dash of Worcestershire sauce

3 tablespoons fresh chopped parsley



Instructions:

1) Place the diced lamb in a large, heavy saucepan and cover with cold water. Bring to a boil and cook for 10 minutes. Drain and rinse the lamb and then place in a large, clean pot.

2) Add bones and four cups of water, the bones, carrots, onion, turnips, potatoes, celery, leek, and salt and pepper. Cover and cook over medium heat for about an hour, or until meat and vegetables are cooked through and tender.

3) Remove 1 cup broth and vegetables from the pot and put in a blender or food processor. Add the cream and blend or process until smooth. Return the mixture to the pot, along with the cabbage and Worcestershire sauce. Stir and cook for 5-10 minutes, or until cabbage is tender.

4) Add salt and pepper, if necessary, add the parsley, and serve immediately.


Don’t forget: It’s Wanderfood Wednesday! Head over to Wanderfood for an assortment of delicious reads!


Photo Credit: Patrick and Martha