Irish Rebellion Stew
Servings: 6-8
Ingredients:
2 pounds lamb shoulder, cut in bite-sized pieces
2 teaspoons grapeseed oil
¼ teaspoon pepper
½ teaspoon salt
3 cups onions, cut into 1/2” thick wedges
1 pound carrots, cut in 1” pieces
2 pounds potatoes, cut in bite-sized pieces
1 cup celery, stalks and leaves, cut in bite-sized pieces
1 cup of leeks, white portion only, cut in ½” thick round
1 cup parsnip, peeled and cut in bite-sized pieces, not rounds
1 cup turnip, peeled and cut in bite-sized wedges
¾ cup tomato, peeled and chopped
4 cups chicken stock, or 3 cups chicken broth and 1 cup stout ale
2 bay leaves
½ teaspoon Worcestershire Sauce
1 teaspoon ground rosemary
1 cup peas
Suggested Garnishes:
Parsley
Spring onion rounds (greens and bulb)
Process:
Preheat oven to 350°F
Remove all of the fat from the lamb.
Sprinkle lamb with the pepper.
Heat a large frying pan over medium-high heat.
When hot, add 1 teaspoon oil and rotate the pan to cover the bottom.
When the oil shimmers, add the meat.
Brown meat on all sides, working in batches, taking your time to do this well.
Remove meat from the frying pan and place in an oven proof casserole (not cast iron, as this recipe contains tomatoes) with lid.
If necessary, add the remaining oil to the frying pan. When shimmering, lower the heat to medium and add the onions, leeks, and celery. Sprinkle with salt.
Saute until the vegetables are tender.
Add the sauted vegetables to the oven proof casserole.
Add the potatoes, carrots, turnip, parsnip, tomatoes, broth, Worchester sauce and spices to the oven proof casserole. Stir gently.
Cover and place in the center of the oven.
Bake for 1 ½ hours or until lamb and vegetables are fork tender.
Remove bay leaves.
Boil or steam the peas until tender.
Add peas to the stew and stir gently to incorporate.
Plate individually or serve in a serving bowl.
Garnish as desired.
Serve.