Friday, March 18, 2011

Irish Stew

Okay I realized that this recipe isn't going to do you much good now as St. Patrick's Day is over. But there is always next year... I have been making this recipe for a long time now. I first made it for St. Patrick's Day when my oldest son was 1 and he is now 7. I tried to do corned beef and cabbage one year and WAS NOT a fan, so we went back to our traditional Irish Stew. Recipe found in this cookbook.

1 lb lean boneless lamb (I always buy whatever the grocery store has out. Stew pieces, lamb all cooks into a tender wonderful stew, so don't worry about what it is although you probably do want something lean.)
1 tbs cooking oil
2 1/2 cups peeled turnips cut into 1/2 inch pieces (2 medium)
1 1/2 cups carrots cut into 1/2 inch pieces (3 medium)
1 1/2 cups peeled potatoes cut into 1/2 inch pieces (2 medium)
2 medium onions, cut into wedges
1/4 cup quick cooking tapioca
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dried thyme, crushed
3 cups beef broth

1. Cut lamb into 1 inch pieces. In a large skillet brown lamb, half at a time, in hot oil. Drain off fat. In a 3 1/2 or 4 quart crockery cooker combine turnips, carrots, potatoes, onions, tapioca, salt, pepper and thyme. Stir in browned lamb and beef broth.

2. cover and cook on low heat setting for 10 to 12 hours or on high heat setting for 5 to 6 hours.

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