Irish Stew
Traditionally Irish Stew would be made with a mutton shank, possibly a leftover bone for the stock and stewed stringly meat. These days with mutton being a scarce commodity people tend to use lamb instead. My own recepie tends to be made with marinated TVP/soya pieces. Some might claim this is not "proper" irish stew but I've better things to do with my time than listen to them...
Ingredients
- 1kg potatoes
- 500g carrots
- One large onion
- 300g
$meat - 500ml vegetable stock
- salt & pepper
- a little vegetable/sunflower oil
Peel and dice the potatoes and onions. Slice the carrots into rounds about a centimetre thick (peel them first if you are that way inclined, personally I don't see the point. Especially if they are organic.). Heat the oil in a large pot over a medium heat and fry the onions until they run clear. Add the rest of the ingredients along with the stock and bring to the boil. Reduce the heat and simmer for half an hour. Serve topped with a knob of butter and a sprig of parsley if you wish to be pretentious.
