Irish Stew on a cold day is always a welcome meal. I love the addition of cream and butter. Delicious.
How about a little Shelta to go with our Irish Stew?
If you haven’t seen the movie Snatch, it is definitely something to add to your to-do list. Highly entertaining.
2 pounds (900g) boneless leg of lamb, trimmed and cut into 1-inch pieces
1.2 liters of water
1/2 pound (225g) white potatoes, peeled and cut into coarse chunks
1/2 pound (225g) carrots, peeled and cut into 1-inch chunks
1/2 pound (225g) leeks, coarsely sliced
1/2 pound (225g) baby onions (I used frozen pearl onions)
2 sprigs fresh thyme
250ml heavy cream
1 Tbs butter
¼ cup packed fresh parsley leaves, chopped
1. Place the lamb in a heavy casserole dish with the water and a little salt. Bring to the boil.
2. Skim off any scum that forms on the surface (gosh I hate typing that) and simmer the meat for 30 minutes.
3. Add half of the potatoes and continue to simmer for another 30 minutes. Vigorously stir up the pot to break up the potatoes.
4. Stir in the rest of the vegetables and the thyme and simmer for 30 minutes longer until meat and vegetables are tender.
5. Pour in the cream, butter and parsley.
Recipe from Great British Food Magazine
What could pair up better with Irish Stew than a band from Cork, Ireland?
I LOVE, LOVE The Frank And Walters.
This is such a good song. Don’t save it up for a Saturday Night. Play it now. Repeat as necessary.
The Frank And Walters-Saturday Night
Sigh. This next song. This video. I don’t know…is it happy or sad or both? It makes me ache a little.
Btw, that bit where couch lying guy jumps after the teapot is tossed (1:45 in) is priceless.