Tuesday, March 9, 2010

For Your St. Patty's Day Menu - A Pot of Gold

This is a really good Irish Stew.  I found the recipe on VocalPoint.com (a website I visit often for ideas and coupons).  It uses lamb, but you could use pork or beef just as easily.

3/4 lb  cubed boneless lamb (trimmed of all fat)
3/4 lb small red potatoes (quartered)
6 cups water
3 cups beef or chicken broth
3 medium carrots (sliced)
3 medium parsnips (sliced) - I'm not a parsnip fan, so I don't use them
1 pkg (8 oz) shredded cabbage - There is no chopping to do.
1 large onion (sliced)
1 bay leaf
1 tsp dried thyme
1/2 tsp salt
1/4 cup chopped parsley - or 2 tsp dried parsley flakes

In a Dutch oven, combine the lamb, potatoes, water, broth, carrots, parsnips, cabbage, onion, bay leaf, thyme and salt.  Cover and bring to a boil over high heat.  Reduce heat to medium-low.  Partially cover and simmer 45 minutes.  Stir in parsley.

Cook, uncovered, stirring occasionally 45 minutes, or until lamb is fork tender.  Remove and discard the bay leaf.

This nicely feeds a family of four.

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