Recipe by TIMEL
"This is not an American stew i.e. no liquid gravy with ingredients floating in it (like a soup) but a thick meat and vegetable stew with the meat being used to flavor, not as the main part of the dish. Serving: Serve with good crusty bread - can use ketchup on it, etc. (Some do but I don't - I prefer HP Sauce®.) Will taste even better if made 1 day in advance."
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water, or more as needed
carrots, peeled and sliced
parsnips, peeled and sliced
salt to taste
This is a new St. Patty's day favorite for us. I used ground lamb instead of beef, and substituted celery for parsnip. I also added fresh chopped parsley and fresh chopped rosemary. It was still a bit bland, but that can be fixed with a few extra spices, and my kids actually prefer it more on the bland side. I will be making this again! :-) I might try adding garlic next time.
This was a nice simple meal to make. However my husband didn't like it and he's mostly Irish. The consistency was off for him. I enjoyed it more, but will not be making it again. I had listened to others about the blandness of this dish and spiced it with thyme, peper and garlic salt. We both enjoyed the flavor. I toppped mine with shredded white sharp chedder too which helped.
Plain, but tasty, hearty and of great volume.
I was disappointed. I made this for St. Patty's day. Bland and watery.
* Percent Daily Values are based on a 2,000 calorie diet.
Tammy's Irish Stew
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 94
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