Today I am featuring an amazing IRISH LAMB STEW that is a huge hit. If Lamb isn't your thing, you can substitute it with Beef Stew Meat. I saw this recipe in a book years ago and love it. I've added ingredients to make it my own. That's what chefs do. They see a recipe and tweek it according to their own philosophies. My goal is to reach as many people as possible. Throughout my life I have bounced from one food lifestyle to another. I respect everyone. I've tried them all. I was a vegan for 18 years. I've been a raw foodist which helped to heal my body of cancer. Presently, I eat meat. I am now into KETO which seems to work well for me. I offer tips and recipes for every way of eating and hope you can benefit from what I am doing. This blog comes from my heart, not my politics, and I hope it touches yours. Cast aside what doesn't work for you and embrace what does. Blessings!!!!
IRISH LAMB STEW
3 pounds Lamb Stew Meat trimmed of excess fat and cut into 2" chunks. You can substitute with Beef Stew Meat Salt and Pepper 3 Tablespoons Extra Virgin Olive Oil 2 netted bags of Pearl Onions (white or yellow), usually 20 per bag 2 cups Beef Broth (bone broth is best) 2 Tablespoons Braggs Liquid Amino 1/4 cup Dry Red Wine (Cabernet) 3/4 teaspoon dried Thyme 1 1/2 cups Irish Dark Beer (such as Guinness) 1 1/2 pounds medium sized New Potatoes, quartered 1 pound carrots cut into 1/2 inch thick diagonally (Baby Carrots left whole works great) 3 Tablespoon chopped fresh Parsley
1) Season the Stew Meat with Salt and Pepper and using something heavy like a Dutch Oven, brown the Lamb on all sides in the Olive Oil, about 5 minutes. Transfer to a plate. Set aside. 2) In a saucepan with boiling water, immerse the Pearl Onions for 30 seconds. Take them out and cool them under cold water. They are easy to peel with this method. 3) Pour the Cabernet into the pot and scrape the bottom of the brown bits which add flavor to the broth. Place the Pearl Onions in the soup pot or Dutch Oven and cook for 5 minutes, stirring often. Add the Beef Broth and the Lamb (or Beef) back into the pot along with the Dark Irish Beer, Braggs Liquid Amino, Dried Thyme. Bring to a boil and lower to simmer. Cook for 1 1/2 hours until meat is tender. 4) Add the Carrots and Potatoes and cook for an additional 30 minutes. The vegetables should be done and the sauce thicker. I prefer not to use thickeners such as flour or corn starch to my foods. I let the sauce reduce by itself. Stir in the Fresh Parsley. Serve warm. Perfect for fall and cool days.
Note: If you're on a strict Keto way of eating, omit the potatoes and try turnips. When cooked they have a mild flavor cook in less time than potatoes.