RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2872
| View Recipe |
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| Recipe Name: |
Hargadon's Irish Stew |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2017-03-11
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Lamb |
Kosher: |
No |
| Ethnicity: |
Irish |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
2.50
Hours |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.66
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Pounds lamb, shoulder cut into 1 inch pieces
1 to taste salt and pepper
1 to taste parsley, flat-leaf minced
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Directions:
In a stockpot or Dutch Oven, combine the lamb with enough water to cover. Bring to a boil and skim off any foam that rises to the top.
Add the barley, reduce the heat to medium-low and cook, covered, for 30 minutes, or until the meat is half-tender. Stir in the carrots, celery, onion, parsnips, and potatoes; season with salt and pepper.
Cook for 1 1/2 to 2 hours, or until the meat and vegetables are tender and the stew is thickened.
To serve, ladle the stew into shallow bowls, sprinkle with parsley and serve with Hargadon's Brown Soda Bread. |
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Hargadon's Brown Soda Bread
(Add to shopping list) :
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Directions:
Preheat oven to 375 degrees. Butter and flour a 9x5x3-inch loaf pan.
In a large bowl, stir together the dry ingredients. Make a well in the center.
In a small bowl, whisk together the eggs and buttermilk. With a wooden spoon, stir the egg mixture into the dry ingredients. Spoon the dough into the prepared pan and smooth the top with a spatula that has been dipped in water or buttermilk.
Bake for 35 to 40 minutes, or until a skewer inserted in the center comes out clean and the bread sounds hollow when tapped on the bottom.
Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Turn the break out onto the rack and let cool; right side up, for about 1 hour to make slicing easier. |
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| Nutrition per Serving: |
| Calories: |
528 |
Total Carbs: |
37.5 |
Net Carbs: |
29.3 |
| Cholesterol: |
96.0 |
Fat: |
26.3 |
Protein: |
30.84 |
| Fiber: |
8.17 |
Sodium: |
157.50 |
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