RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4196
| View Recipe |
|
|
| Recipe Name: |
Hargadon's Irish Stew - Copy |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
|
| 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
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
2 Pounds lamb, shoulder cut into 1 inch pieces
1 to taste salt and pepper
1 to taste parsley, flat-leaf minced
|
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. |
|
|
|
| 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 |
|
|
|
