Gangbang Irish Stew Recipe
Ingredients
| 8 pounds lamb or mutton, cut into 2- to 3-inch chunks | ||
| Dry white wine | 1 3/4 Cup (16 tbs) | |
| Butter/Margarine | 1 Cup (16 tbs) | |
| Onion | 1 Cup (16 tbs), chopped | |
| Celery | 1/4 Cup (16 tbs), chopped | |
| Parsley | 1/4 Cup (16 tbs), minced | |
| Water to cover | ||
| Irish whiskey | 2 Cup (16 tbs) | |
| 12 small Irish potatoes, cut in small chunks | ||
| 9 small carrots, scraped and cut in thin slices | ||
| Worcestershire sauce | 2 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Four hours before cooking, sprinkle meat with 1 cup wine and store in refrigerator.
Turn meat several times.
Remove meat.
Reserve wine marinade.
Sprinkle meat with salt and pepper.
Brown meat in hot butter.
Remove to deep heavy saucepan.
Cook onion in fat until limpid.
Add onion, celery, parsley and wine marinade to meat.
Add water to cover.
Bring to boil.
Reduce heat.
Cover pan.
Cook over very low heat 45 minutes.
Season to taste with salt and pepper.
Add whiskey.
Cook, covered, for 30 minutes more.
Add potatoes, carrots and Worcestershire sauce.
Cover.
Simmer until potatoes and carrots and meat are tender.
Add 3/4 cup wine.
Boil 5 minutes.
Serve very hot.
Serves 16 to 18.
Turn meat several times.
Remove meat.
Reserve wine marinade.
Sprinkle meat with salt and pepper.
Brown meat in hot butter.
Remove to deep heavy saucepan.
Cook onion in fat until limpid.
Add onion, celery, parsley and wine marinade to meat.
Add water to cover.
Bring to boil.
Reduce heat.
Cover pan.
Cook over very low heat 45 minutes.
Season to taste with salt and pepper.
Add whiskey.
Cook, covered, for 30 minutes more.
Add potatoes, carrots and Worcestershire sauce.
Cover.
Simmer until potatoes and carrots and meat are tender.
Add 3/4 cup wine.
Boil 5 minutes.
Serve very hot.
Serves 16 to 18.
Chef
