Irish Stew

Jun 24, 2008
  • 1 lb lamb, cubed
  • 2 lb turnips, diced
  • 1/4 lb carrots, diced
  • 1/4 lb parsnips, diced
  • 3 onions
  • 3 cloves garlic, chopped
  • 1 tablespoon brown sugar
  • 2 & 1/2 cups vegetable stock (plus 1/4 cup white wine if desired)
  • Salt, pepper, 5 bay leaves, sprig fresh basil
  • 1/2 cup barley
  1. Brown onions, garlic, and meat in oil. Sautee carrots and parsnips separately, add brown sugar to glaze, and set aside
  2. Place meat, onions, garlic, turnips, and liquid into a casserole dish with the barley. Add salt, pepper, bay leaves, and basil, cover and bake at 350 degrees Farenheit for about 40 minutes. Add carrots and parsnips
  3. Leave to cook an additional hour. Mash in some of the vegetables before serving
    Notes: Beef can be substituted for the lamb, and potatoes for the turnips
    Extra vegetables can be added in - reduce the amount of carrots and parsnips proportionally


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