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
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
Salt and pepper to taste. Serves 6-8.
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