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From: Dave Drum (1:261/38)
To: All
Date: Fri, 16.03.18 19:00
St. Pat's Day 005
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

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

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

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