Irish Stew
There are just about as many recipes for Irish stew as there are Irishmen. Here is ours–and we’re not Irish!
2 tablespoons vegetable oil
1 cup coarsely chopped onion
1 cup sliced leeks
2 pounds cubed lamb or mutton (bones optional for stronger flavor)
4 cups water, boiling
2 cups stout or dark beer
1 tablespoon fresh thyme leaves
2 cups carrots, cut in chunks
4 to 6 potatoes, peeled and cubed
1 cup chopped cabbage
salt and pepper
2 tablespoons chopped fresh parsley
Equipment: Dutch oven pot
Natural gas cooktop
Serves 6 to 8
Heat the oil in the pot. Add half the meat, onions, and leeks to the hot oil and cook till browned. Remove from the pot and cook the remaining half of the meat, onions, and leeks until browned. Add the first batch back to the pot. Add the water and the beer along with the thyme, and salt and pepper to your taste. Bring to a boil, reduce the heat to a simmer, and cook covered until the meat is tender, about an hour. Add the carrots and potatoes and cook until tender, about 20 minutes.
Remove half a cup of cooked potato cubes, mash well with a fork, and return to the pot for thickening. Add the cabbage and cook for 30 minutes.
If you are serving right away, place the servings in bowls, sprinkle with the parsley, and serve with a dark, crusty bread and good sweet butter.
Of course, it’s even better the next day!