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Irish Stew
- 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
- Brown onions, garlic, and meat in oil. Sautee carrots and parsnips separately, add brown sugar to glaze, and set aside
- 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
- 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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