O’Brien Irish Stew
If you want to add more gluten free, dairy free, and whole 30 recipes to your recipe box, O’Brien Irish Stew might be a recipe you should try. This recipe serves 6. One portion of this dish contains roughly 30g of protein, 36g of fat, and a total of 553 calories. For $2.65 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. If you have turnip, chicken broth, celery, and a few other ingredients on hand, you can make it. This recipe is liked by 112 foodies and cooks. It works well as a rather inexpensive main course. This recipe is typical of European cuisine. It is brought to you by Fountain Venue Kitchen. st. patrick day will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns an excellent spoonacular score of 95%. If you like this recipe, take a look at these similar recipes: Annie Gunns Irish Coddle – this Irish stew is filled with bacon, sausages, beer, potatoes, and more, Irish Stew, and Irish Stew.
Servings: 6
Ingredients:
I bay leaf
2 carrots, chopped
2 stalks celery, chopped, leaves included
1½ cups chicken broth
Chopped flat leaf parsley
1 teaspoon each kosher salt and pepper
2 pounds boneless lamb for stew (may substitute beef, i.e., boneless chuck roast)
2 large onions, peeled, thickly chopped
2 pounds potatoes, peeled if desired and cut into big chunks (small new potatoes are an excellent option)
1 turnip, diced
Equipment:
oven
slow cooker
dutch oven
Cooking instruction summary:
Preheat the oven to 325 degrees F.Cut lamb or beef into 1-inch cubes, removing large pieces of fat. Layer vegetables and meat in a 2 1/2 quart, lightly greased casserole or Dutch oven, beginning and ending with vegetables. (See comments above for slow cooker adaptation.) Add some of the salt and pepper to each layer. Add the chicken broth and bay leaf; cover tightly.Bake at 325 degrees for 2 hours. Stir and sprinkle with parsley. Remove bay leaf and check for seasoning before serving. Makes 4-6 servings.
Step by step:
1. Preheat the oven to 325 degrees F.
2. Cut lamb or beef into 1-inch cubes, removing large pieces of fat. Layer vegetables and meat in a 2 1/2 quart, lightly greased casserole or Dutch oven, beginning and ending with vegetables. (See comments above for slow cooker adaptation.)
3. Add some of the salt and pepper to each layer.
4. Add the chicken broth and bay leaf; cover tightly.
5. Bake at 325 degrees for 2 hours. Stir and sprinkle with parsley.
6. Remove bay leaf and check for seasoning before serving. Makes 4-6 servings.
Nutrition Information:
covered percent of daily need
