Recipe of the Week: Irish Stew

Alison Doyle brought a breath of fresh Irish air to Sweden whilst she was here. Her St Patrick’s day parties in Ystad were legendary, with Vatten Teknik in the kommun lighting up the water towers green for the occasion, Irish dancing to the fantastic band, Molly på Rymmen, and just great craic.

But of course, it was also about the gorgeous Irish food; boxty with crispy bacon, loads of brown bread with slices of smoked salmon with a lemony creme fraiche dressing, a huge pot of stew, bacon and cabbage, gur cake, guinness cake and porter cake. So I’m very excited that Alison has decided to share some of her recipes with your living city for March; the month of St Patrick’s Day! Bain taitneamh as!!

It’s the big day itself, so time to bring out the big guns: Irish stew!! Alison actually held a stew competition at her parties; since every home has a variation of their own, it was fun for everyone to sample each other’s creations. This, of course, is Allie’s incomparable entry.

Ingredients:

1-1½ kg neck or shoulder of lamb

Bouquet of parsley, thyme and bayleaf (tied together with twine)

3 large onions, chopped

Salt and freshly ground black pepper

3-4 carrots, chopped into bite-sized pieces

1 leek, chopped into bite-sized pieces (optional)

Potatoes, peeled and chopped

Enough stock to cover.

Finely chopped parsley

Directions

1. Trim off all the fat from the meat and cut into cubes. Dust in seasoned flour and brown off in some olive oil.
2. Into a fresh pot, put the meat, bouquet of herbs, onions, seasoning and carrots. Cover with water or stock (lamb or beef). Simmer gently for one and a half hours. Skim off the foam as it rises. When I use beef I use a packet of oxtail soup for extra flavour and thickening.
3. Add the potatoes and continue cooking for 25 minutes.
4. When the meat and vegetables are cooked remove the bouquet of herbs.
5. Serve up and add the chopped parsley, eaten with the brown bread I posted earlier.

 

 

Want more fantastic recipes? Check out our Expat Cookbook!

Recipe: Alison Doyle

Photo Credit: The Irish Food Board