Saturday, October 16, 2010

Irish Stew

I know it's been a long time since my last post, but October has been a crazy month for me so far. I haven't really cooked anything exciting enough over the past two weeks to post, but I do have some older recipes that are definitely worth sharing. So in honor of being able to turn of the A/C, here are two Fall recipes: Irish Stew and Black Bean Soup.

Irish Stew
Makes 4 to 6 servings
Total Time: about 2 hours

Ingredients:

1/4 C olive oil
1 lb stew beef, cut into 1-inch cubes
1 lb lamb shoulder meat, cut into 1-inch cubes
1 large onion, diced
6 garlic cloves, minced
2 Tbsp flour
2 Tbsp sherry
6 C beef stock (or veggie stock, if you'd prefer)
2 Tbsp tomato paste
1 Tbsp dried thyme
1 Tbsp Worcestershire sauce
2 bay leaves
8 oz carrots, peeled and cut into 3/4-inch pieces
3 lbs russet potatoes (peeled if you like), cut into into 1-inch pieces
freshly ground black pepper
salt

Procedure:

Heat oil in a very large dutch oven over medium heat. Add your meats, sprinkle with a bit of salt and pepper, and cook until beginning to brown. Add the onion and continue to cook until meats are browned on all sides (but not fully cooked) and onions have softened. Add the garlic and cook until fragrant (about a minute). Add the flour and toss to coat. Deglaze the pan with the sherry.

In a 2-cup measuring cup, whisk tomato paste into 1 cup stock. Add stock mixture to pot, along with the remainder of the stock, more pepper, Worcestershire sauce, thyme, and bay leaves. Stir everything together, bring to a boil, cover with a lid, and reduce the heat to med-low and simmer stew for an hour.

Remove lid and add carrots and potatoes. Return to a simmer, replace lid, and simmer for another hour, or until veggies have softened. At this point, if the stew is not as thick as you'd like, remove the lid and cook until the liquid reduces.

I like to serve this with some
buttered cabbage and soda bread.

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