Irish Stew Recipe
Summary
Ingredients
| Olive oil | 2 Tablespoon | |
| Sweet onion | 1 Small, diced | |
| Salt | 1⁄4 Teaspoon | |
| Freshly ground black pepper | 1⁄2 Teaspoon | |
| Dried italian seasoning | 1 Tablespoon | |
| Garlic | 3 Clove (15 gm), crushed | |
| Cubed lamb stew meat | 1 Pound | |
| Cubed pork stew meat | 1 Pound | |
| Beef broth | 14 1⁄2 Ounce | |
| Carrots | 3 , cut into 1/2 inch pieces | |
| Turnip | 1 Medium, quartered and cut into 1/2 inch pieces | |
| Parsnips | 2 , cut into 1/2 inch pieces (peeled) | |
| Red bell pepper | 1 , cut into 1 inch pieces (seeded) | |
| Yellow bell pepper | 1 , cut into 1 inch pieces (seeded) | |
| Green bell pepper | 1 , cut into 1 inch pieces (seeded) | |
| Sweet onion | 1 Medium, cut into large chunks | |
| Celery stalks | 2 , cut into 1/2 inch pieces | |
| Beer | 12 Ounce | |
| Red potatoes | 8 Small, quartered | |
| Cornstarch | 2 Tablespoon |
Nutrition Facts
Serving size
Calories 645 Calories from Fat 231
% Daily Value*
Total Fat 26 g39.6%
Saturated Fat 9 g45.2%
Trans Fat 0 g
Cholesterol 93.2 mg31.1%
Sodium 808.3 mg33.7%
Total Carbohydrates 68 g22.5%
Dietary Fiber 7.7 g30.9%
Sugars 9 g
Protein 35 g70%
Vitamin A 119% Vitamin C 238.2%
Calcium 9.8% Iron 22.1%
*Based on a 2000 Calorie diet
Directions
Transfer the skillet mixture to a large pot. Mix in the carrots, turnip, parsnips, red bell pepper, yellow bell pepper, green bell pepper, remaining onion, and celery. Pour in the beer. Cover, and cook 2 hours over low heat.
Remove 1/2 cup stew liquid. Stir potatoes into pot, and continue cooking 30 minutes, or until potatoes are tender. About 15 minutes before serving, mix cornstarch into the reserved liquid. Stir into the stew to thicken.
Chef
