Irish Roasted Stew
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Irish Roasted Stew calories by ingredient
Introduction
Hearty fare for St. Patrick's Day or any day Hearty fare for St. Patrick's Day or any dayNumber of Servings: 10
Ingredients
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* 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
Directions
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.
Member Ratings For This Recipe
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