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Saint Patrick’s Day Stew

Well, today is Saint Patrick’s Day (obviously unless you live under a rock you know this already).  Saint Patty’s Day generally involve public parades and festivals, céilithe (Irish traditional music sessions), and the wearing of green attire or shamrocks. There are also formal gatherings such as banquets and dances, although these were more common in the past. In today’s day and age, we tend to celebrate solely for the green beer. BUT aside from the beer drinking festivities, St. Patty’s Day has other more tasty things to offer, like a nice hearty stew. Below is a recipe for a Saint Patrick’s Day Stew.

Ingredients

Stock:

Herb Butter:

Directions

Watch how to make this recipe.

In a large heavy-bottomed saucepan, cook the onions in oil and butter, on medium-high heat until they are translucent. Add the dried thyme and stir. Add the lamb and brown on a high heat to seal in juices. Add carrots, and pearl barley. Pour in the Chicken Stock so that it almost covers the meat and vegetables. Season with salt and pepper, and add Bouquet garni. Cover and cook on low heat for 2 hours, being careful not to boil. Place potatoes on top of the stew, cover and cook for 30 minutes until the meat is falling beautifully off the bones and the potatoes are fork tender.

Serve the stew in large flat soup bowls, and drizzle Herb Butter over the potatoes or garnish with parsley and chives.

Stock:

Preheat the stockpot. Combine ingredients in a large heavy-bottomed saucepan and cover with water. Bring to boil and simmer for approximately 30 minutes. Then let it cool down and skim off the fat.

Herb Butter:

Melt butter in a small saucepan. Add parsley, chives and thyme.

 

Article written by GUADS staff member, Chelsea with recipe contribution from FoodNetwork.com

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