Tuesday Recipe: St. Patrick’s Day Dinner

Celebrate Irish-American Heritage Month this March, as well as of course St. Patrick’s Day this Sunday, with this Irish inspired meal. The holiday in America gives us an opportunity to enjoy foods we might not typically eat throughout the rest of the year. Traditional dishes such as corned beef and cabbage or Irish soda bread, are popular choices, but today’s featured recipe shares something just a little bit different. An old fashioned Irish Stew.


What You’ll Need:

1 tablespoon olive oil

2 pounds boneless lamb shoulder, cut into 1 1/2 inch pieces

1/2 teaspoon salt

freshly ground black pepper to taste

1 large onion, sliced

2 carrots, peeled and cut into large chunks

1 parsnip, peeled and cut into large chunks

4 cups water, or as needed

3 large potatoes, peeled and quartered (peel easily with our Red Apple Master, shown here to the right).

1 tablespoon fresh rosemary, chopped

1 cup leaks, coarsely chopped

fresh parsley, chopped, for use as garnish

Directions:

1. Heat oil over medium heat in a large stockpot or Dutch oven. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.

2. Add the onion, carrots, and parsnips, cooking gently alongside the meat for a few minutes.

3. Stir in the water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer until tender, depending on the cut of meat used.

4. Stir in potatoes, and simmer for another 15 to 20 minutes.

5. Add leaks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole.

6. Serve piping hot in bowls and garnish with fresh parsley. Makes approximately 6 servings.


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