County Cork Irish Stew
This is one of the Saint Patrick's Day recipes my family makes every year. It's hearty and delicious, and everyone who tastes it says it's a great Irish dinner recipe.
Serves: 4 Cooking Time: 40 min
8 small lamb chops, thawed
salt and pepper, to taste
1 tablespoon vegetable oil
1 pound potatoes (3-4 medium)
2 cups finely shredded cabbage
1 medium onion, chopped
1 large leek (white part), thin sliced
12 small white onions
1 1/2 cups celery stalks, diced
1 1/2 cups peas
chopped fresh parsley
1.Season chops with salt and pepper.
2.Heat oil in saucepan wide enough to hold all chops in a single layer.
3.Brown on both sides.
4.Spoon off any melted fat and add enough water to cover chops.
5.Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary to taste, enclosed in
6.Lower heat and simmer.
7.Meanwhile, peel potatoes and shape into bite sized rounds.
8.Chop trimmings from potatoes into small pieces.
9.Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid.
10.Simmer 20 minutes then add peas. Add a little more water if needed during cooking.
11.Simmer 10 minutes more or until potatoes are tender. Correct seasoning. Garnish with parsley and serve.
Beef and Vegetable Stew
This hearty beef and vegetable stew combines flavors for a wonderfully warm winter meal. The potatoes in this stew make this a filling dish and because it's made in a slow cooker, it's a super easy recipe.
Serves: 6 Cooking Time: 8 hr
6 medium white potatoes (about 2 lbs) peeled and cubed
6 medium carrots, peeled and cut diagonally into 1/4-inch slices
1 onion, coarsely chopped
1 celery rib, chopped
2 pounds beef stew meat or chuck roast, trimmed of fat and cut into 1-inch cubes
3 tablespoons all-purpose flour
1/2 cup beef broth
1 cup dry red wine
1 can corn, drained
1 can green bean, drained
1/2 bag frozen peas
Salt and pepper, to taste
1.In a 6-quart slow cooker, mix the potatoes, carrots, onion and celery. Toss the beef with flour to coat evenly. Add to the slow cooker. Top with the beef broth and red wine, pepper and salt. Cover and cook on the high setting 1-1 1/2 hours.
2.Reduce the heat setting to low and cook 7 hours longer, or until the beef is tender, stirring once or twice during cooking.
3.Add the corn, beans and peas and cook for one more hour or until hot through. Season with salt and pepper to taste.
Recipes ar from http://www.recipelion.com/