Irish Stew by Barbara

What intrigued me about this recipe is that it is called a white stew, meaning that the meat is not browned.  It is coated with flour, "shake'n'bake" style, then placed in the casserole.  That was a new technique for me.  The result was a lighter broth and a very tender, flavorful bite of meat.  

I added leftover cooked wild mushrooms, red wine and Worcestersauce to their recipe.  Also, I did not have beef stock so I used turkey which made the broth even lighter. This stew was not greasy or gamey.  

This recipe would work just as well with beef as it does with lamb.  

---Barbara 

Irish Stew

(adapted from Irish Pub Cooking)

Serves 8

4 T. flour

salt and pepper

3 lbs. boneless lamb, trimmed of visible fat

3 large onions, chopped

3 carrots, slice

1 lb. 8 oz. small potatoes

1/2 t. dried thyme

3.5 to 4 cups hot beef stock (I used turkey broth) 

1/2 cup red wine (my addition)

3 T. Worcestershire sauce (my addition)

2 T. chopped fresh parsley to garnish 

Use a large, heavy 6 to 8 quart casserole with lid.  

Preheat the oven to 325 degrees.  

Heat the stock with wine and the Worcestershire sauce in a small saucepan and keep hot until needed.

Remove all visible fat and cut the meat into large chunks.  

Place the flour in a plastic bag and season well with salt and pepper.  

Add the meat to the bag, seal, and shake well to coat.

Do this in several batches if necessary.

Arrange on the bottom of the casserole.  

Layer the onions -- add a pinch of salt --- then carrots --- with a pinch of salt---- and then the potatoes on top.  Sprinkle the thyme on top.  

Pour the stock over the top.  

Cook in the preheated oven for 2 1/2 hours.

Garnish with parsley and serve straight from the casserole.  

I made peas with mint, tarragon and a little cream as our vegetable.  

B