Irish Stew Marcel Recipe

Irish Stew Marcel picture

Summary

Preparation Time10 MinCooking Time8 Hr 30 Min
Ready In8 Hr 40 MinDifficulty LevelEasy
Health IndexAverageCuisine
Main Ingredient

Ingredients

 Boneless lamb shoulder3 Pound, cut into 1 1/2-inch cubes
 Boiling water2 Quart
 Chicken bouillon2 Cup (32 tbs)
 Carrots1⁄2 Cup (8 tbs), scraped and cut into 1/2-inch cubes
 Turnips1⁄2 Cup (8 tbs), scraped and cut into 1/2-inch cubes
 Onion1 , sliced
 Salt1 Teaspoon
 Pepper1⁄4 Teaspoon
 Bay leaf1
 Cold water2 Tablespoon
 Cornstarch2 Tablespoon
 Strained lemon juice1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 3930 Calories from Fat 2622

% Daily Value*

Total Fat 291 g447.2%

Saturated Fat 126.2 g630.9%

Trans Fat 0 g

Cholesterol 980.7 mg

Sodium 3643.9 mg151.8%

Total Carbohydrates 69 g22.9%

Dietary Fiber 5.9 g23.5%

Sugars 19.1 g

Protein 243 g486.9%

Vitamin A 215.4% Vitamin C 48.3%

Calcium 34.5% Iron 130.5%

*Based on a 2000 Calorie diet

Directions

MAKING
1) In a kettle, place the lamb cubes with the boiling water. Gently simmer for about 15 minutes.
2) Throw the water away.
3) In a slow cooker, put the bouillon, carrots, onion, turnips, salt, pepper and bay leaf. Add the blanched lamb.
4) Cover the cooker and cook on LOW for 8 to 10 hours.
5) A while before serving time, measure out about ½ cup of the cooking liquid. Let it cool.
6) Mix together the cornstarch and cold water and combine this mixture with the cooled cooking liquid.
7) To the mixture, add the lemon juice. Pour the mixture back into the slow cooker.
8) Increase the heat to HIGH and cook the sauce for about 10 to 15 minutes. In case the sauce appears to be too thin, uncover the cooker and then cook.

SERVING
9) Transfer the stew to a serving bowl and serve while still piping hot. Makes a delectable main course dish and goes well with baked bread or hot, cooked rice.
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