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Ardshane House Irish Stew
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Main Dish
Meats MC
Amount Measure Ingredient -- Preparation Method
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4 pounds Middle neck of lamb -- cut in
One inch chunks
4 pounds Potatoes -- peeled
10 small Onions -- sliced
2 ounces Pearl barley
2 pints Beef stock
Salt and pepper to taste
"That's the basic recipe. You can add a load of sliced carrots and leeks to
make it go further and about 5-6 tsps. of Worchestershire sauce or regular
brown sauce wot you Yanks pour over everything!! If you like, you could add
a half a pint of Guinness to your stock. I make my stock from the potato
peelings, carrot tops, leek ends, and any other stuff I find lurking in the
refrigerator. If you chuck in a few moldy lamb bones and boil/simmer for
several hours, you should get a damned good stock (strain the liquid or
you'll get God knows what stuck in your teeth!!) You'll need to start with
about 5 pints of liquid. Then bung everything into a ginormous pan, bring to
the boil, and then simmer for about two hours...should taste bloody
orgasmic! Salt and pepper to taste, depending on your level of drunkeness!!"
From: Judith Caughey, Ardshane House, Holywood, Co. Down, N. Ireland 1992
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