March 18, 2013

Traditional Irish Stew Recipe

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Everyone’s a bit Irish on St. Patrick’s Day, so why not celebrate this fun-filled holiday by using everything you’ve learned in culinary school to make a traditional Irish stew, courtesy of the BBC?
Perfect for these last few weeks of winter, this delicious and hearty comfort food is great for those who can learn cooking online:

Meat and veg:

2 onions, sliced
½ teaspoon fresh thyme
chopped fresh chives and parsley for garnish
1 ½ pound diced red potatoes, peeled
1 ½ pound diced Yukon potatoes, peeled
4 cups diced carrots, chopped
3 middle necks or 4 pounds of lamb, filleted and boned (lamb is more traditional, but beef will work too – just make sure to keep the bones)

For the stock:

1 celery stick, quartered
1 carrot, quartered
1 onion, quartered
lamb (or beef) bones
6 black peppercorns, crushed
1 bay leaf
2 sprigs thyme
1 spring parsley

Preparation:

Place lamb bones in heavy saucepan with carrot, onion, herbs, peppercorns and 1 teaspoon salt. Pour in 5 ¼ pints water and bring to boil. Reduce heat and simmer for two hours. Strain in a fine sieve. Boil until reduced to about 2 ¼ pints.
Cut the meat and potatoes into chunks, separating the two types of potatoes. Place meat into clean saucepan and add freshly-made stock. Bring to boil, cover and simmer for 10 minutes. Add red potatoes, carrots and onions. Season and simmer for 10 minutes. Add Yukon potatoes and thyme. Simmer until lamb is tender, about 15 to 20 minutes. Take off of heat, cover, and leave for 15 minutes. Serve with garnish.