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Irish Stew  irish1.jpg (20157 bytes)

Straight from Dublin and into your kitchen, this Irish Stew will have your family waiting all afternoon to taste it's deliciousness and will fill your home with the inviting mouth-watering aroma of a dinner to be savoured.

I thank Joann Gardner from Cape Breton Farm in Nova Scotia for this recipe.  Enjoy!

Your Host,  Brad

Suet
2 pounds stewing meat
flour, salt and pepper
1 whole carrot, sliced into bite-sized pieces
1 large onion, sliced
1 large turnip, cut into bite-sized chunks
1 clove garlic, minced
1 1/2 cups dry red wine (optional)
1 cup water
thyme, marjoram, parsley

 

Cut the suet into small pieces and cook until fat is rendered.   Discard suet.

Cut stewing meat into pieces and roll in a mixture of salt-and-peppered flour.  Cook meat in fat until brown.

Add garlic and onion, herbs, wine and hot water.  Cover pot and simmer for three hours.  Add carrots and potatoes during the last half hour.

Salt and pepper to taste.  Serves 6-8.

 

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