Hi folks,
I have had countless requests for the recipe of the Irish stew so with no more hold up I have presented a list with cooking instructions below. I hope you enjoy it.
Ok, first off you need the main ingredient.....Potatoes
I prefer to use Roosters but I don't know if they are available here in the USA, so pick the next best thing.
Get yourself a good sized pot and place in 20% of water in it and place in it your chopped and peeled potatoes and fill to halfway. These must be first with other ingredients going in next. (IN ORDER)
Secondly you will need carrots, dice them and add as much as you like, all ingredients are added to your pallet.
Add a segment of garlic chopped, or if you are inclined two.
Next you will need parsnips, but becareful with these, I prefer only to use one, anymore than that and your guests will get gas.........although that is often quite funny and makes for an interesting drive home.
Next a whole large onion, diced.
Next your greens, leeks and parsley, I like to load these up and then finally add the meat. Some people prefer to us lamb, but I find it too greasy. So I use fresh red meat, chopped and diced.
Add salt and pepper
Bring all to the boil for 15 minutes with a lid on the pot.
Return to simmer for approx 30 minutes and stir about every ten minutes. During this time add two/three cubes of OXO or beef stock. Break them up in your hand and apply and stir in and put the lid back on.
During cooking the potatoes will break down and thicken the stew, its best to leave it over night and reheat the next day, but if you cannot wait that should be ok, it just won't be as thick.
Before serving hot add a knob of REAL......I SAID REAL Irish butter, which you can get from any good grocery store.
Usually served with wheaten bread and red wine.
Enjoy.