Irish Stew has been recognized as the national dish of Ireland for at least two centuries. A poem from the early 1800s praised this Celtic cuisine staple for its ability to satisfy hunger: “Then hurrah for an Irish Stew/ That will stick to your belly like glue.” Using a crock pot Irish Stew recipes makes having a traditional Irish meal a lot easier with today’s busy schedules. Irish stew, which is called “ballymaloe” or “stobhach gaelach” in the Gaelic language, is traditionally made of lamb or mutton (less tender sheep over two years of age), potatoes, onions and parsley. Often, lamb or mutton neckbones, shanks and other trimmings were the only basis for the stock, while the root vegetables added further flavor and thickening power, as well as stomach-filling sustenance. Some chefs added turnips or parsnips, carrots, and barley when available. Today’s Crock Pot Irish Stew has evolved quite a bit, with other types of meat frequently substituted for lamb. Regardless, the results should be thick and hearty, not thin like soup. Adding a can of Guinness Stout makes this a perfect dish for your St. Patrick’s Day celebration! INGREDIENTS: 2 tablespoons olive oil • 3 tablespoons all-purpose flour • 2 lbs leg of lamb or beef chuck, cut into 1 1/2-inch cubes • 1 small whole bay leaf • 1 pound carrots and or parsnips, peeled and cut into 1-inch chunks • 6 large potatoes, peeled and cut into large chunks • 1 white onion, thinly sliced • 2 cloves garlic, minced • 2 cups beef broth • 1 (6 ounce) can tomato paste • 1 can Irish stout ex: Guinness • 1 tablespoon cold water • 1 tablespoon cornstarch • fresh parsley for garnish • optional: 10-oz package frozen peas DIRECTIONS: Heat the oil in a large skillet over high heat. • Season beef cubes with salt and pepper and then coat with flour. • Add to pan and sear until brown. • Place the carrots, potatoes, onion and garlic in a large slow cooker. • Add meat on top of the vegetables. • Mix together the beef broth and tomato paste and pour into the slow cooker along with the beer and bay leaf. • Cover and cook on High for 6 hours or Low for 8 hours. • During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. • Simmer on the High setting for a few minutes to thicken. • Add peas during the last 30 min of cooking. • Garnish each plate with a bit of parsley, then serve with Irish soda bread and a nice pint of Irish stout!
Posted on: Fri, 20 Sep 2013 20:12:48 +0000
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