Traditional Irish Stew
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Ingredients
1lb lamb ( susch as houlder or shank) OR 1 ld beef (such as chuck shoulder or stew meat) cut into chunks
Kosher salt and black pepper to taste
1 - 2 Tbs avocado oil
1 onion cut into large chunks
4 garlic cloves minced
3 Tbs butter
3Tbs all purpose flour
3 cups low sodium beef broth, divided
1/2 tsp dried thyme or few sprigs of fresh thyme
1 lb mushrooms ( such as cremini or button) quartered
5 carrots peeled and cut into large chunks
4 celery stalks cut into large chunks
2 lbs red potatoes cut into large chunks
Fresh parsley for garnish (optional)
Kosher salt and black pepper to taste
1 - 2 Tbs avocado oil
1 onion cut into large chunks
4 garlic cloves minced
3 Tbs butter
3Tbs all purpose flour
3 cups low sodium beef broth, divided
1/2 tsp dried thyme or few sprigs of fresh thyme
1 lb mushrooms ( such as cremini or button) quartered
5 carrots peeled and cut into large chunks
4 celery stalks cut into large chunks
2 lbs red potatoes cut into large chunks
Fresh parsley for garnish (optional)
Cooking Instructions
Pat meat dry with a paper towel. Season with salt and pepper
In large, heavy bottom stew pot or Dutch oven, with tight fitting lid, heat 1 Tbs oil over medium heat
Add 1/3 of meat
Sear for2 - 3 minutes, then flip meat and sear for 1 minute
Place seared meat on a plate. Repeat the process for the rest of the meat, adding more oil if pan gets dry
To the same pot add onion and a pinch of salt. Sauté for 3 minutes until tender.
Add garlic and cook for 1 more minute
Add the butter and cook until melted
Spinkle in flour and stir for 1- 2 minutes until lightly browned
Slowly whisk in 1/2 cup broth, using wooden spoon to scrape bottom of pan
Stir in remaining 2-1/2 cups broth.
Add meat and thyme
Cover and simmer for 20 minutes
Stir in mushrooms and simmer for 15 minutes
Stir in carrots and celery. Simmer uncovered another 10 minutes
Add salt and pepper to taste
Stir in potatoes and simmer covered for 10- 12 minutes until potatoes are fork tender
Remove the thyme sprigs, if using
Ladle stew into serving bowls and garnish with parsley, if desired
Serve immediately
Makes 6 - 8 servings
In large, heavy bottom stew pot or Dutch oven, with tight fitting lid, heat 1 Tbs oil over medium heat
Add 1/3 of meat
Sear for2 - 3 minutes, then flip meat and sear for 1 minute
Place seared meat on a plate. Repeat the process for the rest of the meat, adding more oil if pan gets dry
To the same pot add onion and a pinch of salt. Sauté for 3 minutes until tender.
Add garlic and cook for 1 more minute
Add the butter and cook until melted
Spinkle in flour and stir for 1- 2 minutes until lightly browned
Slowly whisk in 1/2 cup broth, using wooden spoon to scrape bottom of pan
Stir in remaining 2-1/2 cups broth.
Add meat and thyme
Cover and simmer for 20 minutes
Stir in mushrooms and simmer for 15 minutes
Stir in carrots and celery. Simmer uncovered another 10 minutes
Add salt and pepper to taste
Stir in potatoes and simmer covered for 10- 12 minutes until potatoes are fork tender
Remove the thyme sprigs, if using
Ladle stew into serving bowls and garnish with parsley, if desired
Serve immediately
Makes 6 - 8 servings
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