Now you talk about something that will stick to your ribs, that would be Irish Stew and with some fresh home made bread makes it even better. Irish Stew is pretty close to just what us Americans call Beef Stew but the only difference is Irish Stew uses Lamb rather than Beef.
At any rate, you can make this stew with either lamb or beef and still get a fabulous flavor.
1 1/2 pounds lamb stew meat or stew beef
2 tsp olive oil
4 cups water
2 cups sliced potatoes I leave the skins on if they are clean
1 medium onion
1/2 cup cubed turnip or parsnip
1 tsp salt
1/2 tsp each dried marjoram, thyme and rosemary crushed
pepper to taste
2 tablespoons all-purpose flour
2 tablespoons fat free milk
3 tablespoons minced fresh parsley
In a Dutch Oven brown meat in oil over medium-high heat. Add water, bring to a boil and reduce heat cover and simmer for 1 hour.
Add potatoes, onion,carrots turnips or parsnips and seasonings. Bring to a boil then cover and simmer for 30 minutes until vegetables are tender. In a small bowl, combine the flour, milk and stir until smooth. stir into stew, add parsley and bring to a boil and cook and stir for 2 minutes or until thick.
Hopefully you still have some home made bread left and you can serve it with the Irish Stew. Now that should keep you warm for a bit. Irish stew was a mainstay in Ireland with the peasants who worked and lived on leased land. They would make their Irish Stew with meat scraps and vegetables, when available, in three-legged pots.
Until tomorrow then, I will try to think of something exciting – maybe something sweet for a change. See you then and think Spring and Farmers Market.