When you think back to your favorite childhood memories, chances are you think of food or better yet, your grandmother’s food!  Those were the days when ingredients were whole, and preparing foods was simple and a no-fuss process. One of my fondest memories of my childhood was being in the kitchen with with grandmother watching her cook timeless classics that were loved by all. She rarely followed a recipe and was never afraid to improvise.  Her food, in a word, comfort!  And, nothing says comfort more than classic Irish stew.  Passed down to her from her mother, my grandmother’s Irish stew is a dish that has been in our family for generations.  While every Irish household has their take on this classic, we wanted share with you ours from the Lynagh family cookbook.  It’s all things classic, comfort and Irish!

Lynagh Family Irish Stew

Servings 4-6

Ingredients

  • 3 pounds lamb shoulder, well-trimmed and cut into 1-1/2-inch pieces
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons of olive oil
  • 1 ounce of butter
  • 1 yellow onion, cut into 1-1/2-inch
  • 1/4 all purpose of quick mixing flour
  • 2 cups of beef stock
  • ½ cup of chopped parsley
  • 2 bay leaf
  • 1 small sprig of chopped Thyme
  • 4 large carrots, peeled and cut into 1-inch chunks on diagonal
  • 4 yukon potatoes cubed
  • 4 stalks of celery chopped
  • 2 tablespoons of pearl barley
  • 1 cup frozen green peas

Pat the meat dry and season with salt and pepper.  Drizzle flour over meat and mix together.  In a large heavy-bottomed saucepan, cook the onions in oil and butter, on medium-high heat until they are translucent. Add the dried thyme, bay leaves and stir. Add the lamb and brown on a high heat.  Transfer ingredients to a large dutch oven and add carrots, celery, potatoes and pearl barley. Pour in the Beef Stock. Cover and place in the oven to cook for 30min.  After 30min, add stir in frozen peas and parsley cover and cook for an additional 15min until the potatoes and carrots are fork tender.  For thicker consistency, drizzle 2 tablespoons of quick mixing flour and stir.

Serve with the original HP Sauce for added flavor!

 

St. Patrick’s Day is the national holiday of Ireland and usually celebrated on March 17th.  We here in the United States love celebrating this holiday too! To help you celebrate, I’d like to share with you another favorite way to make this dish.  This version may come a close second to Grandma’s:  

 

stew

https://cooking.nytimes.com/recipes/1017275-irish-stew

May love and laughter light your days and warm your heart and home. May good and faithful friends be yours wherever you may roam. May peace and plenty bless your world with joy that long endures. May all life’s passing seasons bring the best to you and yours. – The Story Behind this Blessing at In an Irish Home

xo