Irish Stew

What is better to celebrate St. Patrick's Day than with a hearty bowl of Irish Stew, Irish soda bread, and Irish beer? 

I make my Irish stew with lamb, ensuring the fat is trimmed off.  If you do not have lamb available, you can certainly use beef.  I do make my own stocks because it is so easy, cheap, and I control the salt.  They also freeze well.  Lamb stock is easy to make if you have a bone leftover from a leg that has been roasted.  The recipe uses the same fundamentals as a beef stock.  Once I roast a bone-in lamb, I will make stock and share the basic premise behind it.  Until then, enjoy St Patty's Day!

Irish Stew

Serves 6

1 boneless leg of lamb

4 c lamb or beef stock

4 sprigs fresh rosemary

4 sprigs fresh thyme

3 bay leaves

1/2 tsp salt

1/2 tsp pepper

2 T tomato paste

3 cloves garlic, whole

6 potatoes, peeled and chopped

4 carrots, peeled and chopped

1 large sweet potato, peeled and chopped

1 c peas 

Trim fat off lamb and cut into 1" cubes, or bite sized pieces.  Place in crockpot.*  Pour stock overtop, and add rosemary, thyme, garlic, bay, salt and pepper and tomato paste.  Mix together, cover with lid and turn on low heat for 6-8 hours.

Approximately an hour and a half before serving, add potatoes, carrots and sweet potato.  Add peas at the last minute.

Ladle into bowls and serve with Irish soda bread.

* If you do not have a crockpot, you can brown the lamb in oil in a large pot, adding the stock and herbs, garlic and paste.  Place in the oven on 300 degrees F to slow cook, and follow the rest of the recipe.

Nutrients per Serving (per one serving of recipe)

Calories (kcal)	560.8
Fat (g)	18.6
Protein (g)	38.9
Carbohydrate (g)	58.9
Sugar (g)	6.1
Fibre (g)	7.1