2 tb Oil 4 lg Onion cut in wedges 5 lg Carrots cut in thick slices 2 Rib celery sliced 1 1/2 lb Round steak or lamb 6 lg Potatoes 1 c Water Salt and pepper to taste Heat oil in large saucepan or skillet. Saute onions in oil. Add carrots and celery and cook for a few minutes. CUt steak into 1/4 to 1/2 inch cubes and add to onions, carrots and celery. Wash, peel and slice potatoes and add to pot. Pour in water, season to taste with salt and pepper and bring to a boil. Skim of any foam, reduce heat and simmer over low heat until meat and vegetables are tender. NOTE: Can also cook in crockpot on low overnight, 7-8 hours, or on high for 3 4 hours. If desired, stew can be thickened by mixing 2 tablespoon flour with a little water and adding it to the stew. Heat through until thickened and serve piping hot. |
------------------------------FROM LOIS FLACK------------------------------ ------------------------CYBEREALM BBS (315)786-1120------------------------ * * * * * * * 2 lb Lamb, cut in 1-inch cubes 1 lb Potatoes, peeled and cut - in cubes 1 lb Carrots, peeled and sliced 1 lb Onions, quartered and sliced 2 Bay leaves 1/2 ts Oregano 1/2 ts Thyme, crushed 1/2 ts Rosemary Cover the lamb with water and boil for 15 minutes. Drain and dry the meat. Combine meat and vegetables. Tie the herbs in a small cloth bag, add to the mixture. Add enough water to almost cover. SImmer for 1 hour and 30 minutes. Remove the herb bag and serve. Serves 6 to 8. Source: "The Cookin' O'THe Green" - February '94 edition - Family magazine Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. |
3 lb Lamb neck chops 4 Med-sized onions 1 Lamb fat or beef dripping 1 Salt and pepper 1 tb Chopped parsley 4 Med-sized carrots 1 tb Butter 4 Potatoes 2 1/2 c Stock or water 1 tb Chopped chives Directions: Shred some of the lamb fat and render it down in a heavy casserole. Peel onions and potatoes, scrape carrots. Cut the meat into 8 pieces; only the excess fat is cut away. Bones need not be removed. Cut the carrots and onions in quarters. Toss meat in fat until color changes, and repeat with onions and carrots. Add stock and season carefully. Put whole potatoes on top. Simmer gently until the meat is cooked, 2 hours approx. Pour off the cooking liquid. Degrease, and reheat in another saucepan. Check seasoning. Then swirl in butter, chives, parsley, and pour back over stew. |
1 1/2 lb Stewing lamb or mutton 2 x Large onions 3 lb Potatoes 1 x Large bunch fresh parsley 2 T Chopped fresh thyme 1 x Water 1 x Salt and fresh black pepper Peel the onions and slice them into rounds. Peel the potatoes as thinly as possible. Leave them whole unless they are very large. Cut the meat into good-sized pieces. Small chops can be left whole, larger ones divided in two. Place a layer of onions on the bottom of a heavy casserole, and the meat on top of them. Sprinkle chopped thyme and parsley generously, and season well. Layer the rest of the onions with the potatoes. Sprinkle thyme and parsley again at the last. The amount of water you need to add depends on how good the seal is between your pot and its lid, and whether you like a "wet" or "dry" stew. You will certainly not need more than two cups, and I use barely one. Bring the water to a boil, cover as tightly as possible, and place in a preheated oven at 300F for 2 1/2 - 3 hours. Keep an eye on it towards the end, and adjust the gravy by adding a little water if you think it too dry. A good stew should have some gravy, but should not be flooded by it. "Floury" potatoes will dissolve into the gravy, "waxy" ones will not. I tend to use a mixture. Serve very hot with more fresh chopped parsley sprinkled on top. White soda bread to mop up the gravy. |
3 lb Lamb chops from the neck 2 lb Potatoes 1 lb Onions, sliced 1 T Parsley, chopped 1 x Pinch thyme 1 x Salt and pepper 10 fl Stock Trim the meat of bone, fat and gristle, then cut into fairly large pieces. Layer the meat and the vegetables in a deep pan, seasoning each layer well, and ending with potatoes. Pour in the stock and cover with a piece of buttered foil, then the lid, and bake in a slow oven, 300F, for about 2 hours. Or, if preferred, on the top of the stove, shaking teh pan from time to time to prevent sticking. Add a very little more liquid if needed. |
3 lb Lamb -- rib or shoulder chops 6 md Potatoes -- peeled; sliced 3 ts Parsley -- chopped & mixed w/ 1 1/2 ts Thyme -- dried (mix w/parsley) 3 lg Onions -- peeled; sliced 2 c Water 2 tb Parsley, chopped (or 3 tbs) x Butter -- to grease casserole x Salt -- to taste x Pepper -- freshly grnd black Trim the fat from the chops, leaving the meat on the bones. Butter a 2 or 2-1/2 quart casserole dish. Preheat the oven to 300dF. In the bottom of the casserole dish arrange a layer of one-third of the potatoes and cover with a layer of chops topped with a third of the parsley-thyme mixture. Add a layer of half the onions, then a third more potatoes, the remaining chops, herbs, remaining onions, and finally, the remaining potatoes and herbs. Season well with salt and pepper and add the water. Cover and cook the stew in the preheated over for 2 to 2-1/2 hours, or until the meal is tender and the potatoes and onions are soft. Serve in soup plates with a sprinkling of parsley on top, and drink beer with with if you'd like. Irish stew always benefits from being cooked the day before and allowed to cool thoroughly. You may refrigerate. Skim off any fat and reheat the stew before serving. |
3 lb Lamb; rib or shoulder chops 6 md Potatoes; peeled; sliced 3 ts Parsley; chopped & mixed w/ 1 1/2 ts Thyme; dried (mix w/parsley) 3 lg Onions; peeled; sliced 2 c Water 2 tb Parsley, chopped (or 3 tbs) x Butter; to grease casserole x Salt; to taste x Pepper; freshly grnd black Trim the fat from the chops, leaving the meat on the bones. Butter a 2 or 2-1/2 quart casserole dish. Preheat the oven to 300dF. In the bottom of the casserole dish arrange a layer of one-third of the potatoes and cover with a layer of chops topped with a third of the parsley-thyme mixture. Add a layer of half the onions, then a third more potatoes, the remaining chops, herbs, remaining onions, and finally, the remaining potatoes and herbs. Season well with salt and pepper and add the water. Cover and cook the stew in the preheated over for 2 to 2-1/2 hours, or until the meal is tender and the potatoes and onions are soft. Serve in soup plates with a sprinkling of parsley on top, and drink beer with with if you'd like. Irish stew always benefits from being cooked the day before and allowed to cool thoroughly. You may refrigerate. Skim off any fat and reheat the stew before serving. |