MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Irish Stew
 Categories: Lamb/mutton, Stews, Poultry, Potatoes, Grains
      Yield: 6 servings

      2 md Onions; chopped
           Oil; for frying
      1 oz Butter
      1    Sprig dried thyme
  2 1/2 lb Best end of lamb neck; in
           - lg pieces
      7 lg Carrots; in 2" pieces
      2 tb Pearl barley
      5 c  Chicken stock
           Salt & fresh ground pepper
      1    Bouquet garni; parsley,
           - thyme, bay leaf
     12 md Potatoes
      1 bn Parsley; leaves fine
           - chopped
      1 bn Chives

MMMMM---------------------------STOCK--------------------------------
      1    Chicken carcass
      1 lg Onion
      4 c  Water
      3    Ribs celery; roughly
           - chopped
           Bay leaf
           Salt & fresh ground pepper

MMMMM------------------------HERB BUTTER-----------------------------
    1/4 lb Butter
      1 sm Bunch parsley; fine chopped
      1 sm Bunch chives; fine chopped
      1    Sprig thyme

  Recipe courtesy Giana Ferguson

  Make the Herb Butter: Melt butter in a small saucepan. Add
  parsley, chives and thyme.

  Make the stock: Preheat the stockpot. Combine ingredients in
  a large heavy-bottomed saucepan and cover with water. Bring
  to boil and simmer for approximately 30 minutes. Then let it
  cool down and skim off the fat.

  Make the stew: In a large heavy-bottomed saucepan, cook the
  onions in oil and butter, on medium-high heat until they are
  translucent. Add the dried thyme and stir. Add the lamb and
  brown on a high heat to seal in juices. Add carrots, and
  pearl barley. Pour in the chicken stock so that it almost
  covers the meat and vegetables. Season with salt and pepper,
  and add Bouquet garni. Cover and cook on low heat for 2
  hours, being careful not to boil. Place potatoes on top of
  the stew, cover and cook for 30 minutes until the meat is
  falling beautifully off the bones and the potatoes are fork
  tender.

  Serve the stew in large flat soup bowls, and drizzle herb
  butter over the potatoes or garnish with parsley and chives.

  Yield: 6 servings

  Copyright Television Food Network, G.P., All Rights Reserved

  MM Format by Dave Drum - 05 March 2010

  Uncle Dirty Dave's Archives

MMMMM

... "Every human is an artist." -- Don Miguel Ruiz

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