Irish Roasted Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
* Lamb or Beef Shank, 3 lb * Olive Oil, 4 tbsp * Leeks, 2 cup * Flour, white, .15 cup * Butter, unsalted, 2 tbsp * Guinness Draught Stout Beer, 32 oz * Potato, raw, 4 cup diced * Carrots, raw, 2 cup, chopped * Garlic, 4 cloves * Parsnips, 2 cup slices * Peas, frozen, 1 cup * Rosemary 3 sprigs fresh or 4 tbsp dry * Black Pepper, 2 tbsp * Cider Vinegar, .25 cup * A1 or Worcestershire Sauce, 2 tbsp * 3 cups broth
Cut meat into 1.5" squares. Season with vinegar, pepper, worcestershire sauce and beer. Leave for 2 hours and up to overnight.
Heat 1 tbsp of oil oil in a pan. Remove meat from marinade and drain. Brown meat in pan for 5 minutes. Return to marinade.
Saute leeks in pan. When glassy, add butter then whisk in flour to make a roux. Add marinade to pan to thicken, adding all liquid slowly and then the meat. Cover and simmer for 1 hour.
Meanwhile, mix remaining oil with root vegetables (parsnips, carrots, potatoes) and garlic cloves sliced into halves. Season with salt and pepper. Place in a roasting pan and roast for 1 hour, mixing occasionally.
After the roasting is done, add vegetables to stew with broth and simmer for 2.5 more hours.
1/2 hour before serving add peas and rosemary.
Great served with boiled cabbage.
Serving size: 1.5 cup
Number of Servings: 10
Recipe submitted by SparkPeople user CREATIVELIZA.
Heat 1 tbsp of oil oil in a pan. Remove meat from marinade and drain. Brown meat in pan for 5 minutes. Return to marinade.
Saute leeks in pan. When glassy, add butter then whisk in flour to make a roux. Add marinade to pan to thicken, adding all liquid slowly and then the meat. Cover and simmer for 1 hour.
Meanwhile, mix remaining oil with root vegetables (parsnips, carrots, potatoes) and garlic cloves sliced into halves. Season with salt and pepper. Place in a roasting pan and roast for 1 hour, mixing occasionally.
After the roasting is done, add vegetables to stew with broth and simmer for 2.5 more hours.
1/2 hour before serving add peas and rosemary.
Great served with boiled cabbage.
Serving size: 1.5 cup
Number of Servings: 10
Recipe submitted by SparkPeople user CREATIVELIZA.
Nutritional Info Amount Per Serving
- Calories: 378.7
- Total Fat: 12.4 g
- Cholesterol: 93.3 mg
- Sodium: 193.5 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 4.2 g
- Protein: 31.4 g
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