My Grandma’s Irish Stew

Actually this recipe comes from my great grandmother, Mary O’Brien,

who moved to New York from County Tipperary in 1858.

*Fry equal portions of lamb and beef in flour and oil (About one pound of each)

*Add eight medium size potatoes and a dozen carrots.

*Add three stalks of celery, 1/2 an onion and two small cloves of garlic.

*Put ingredients in caste iron cook pot, cover and simmer for twenty minutes.

*Salt and pepper to taste

*Add two fifths of John Powers Irish whiskey

*Simmer for 45 minutes. Serve with soda bread and a keg of Guinness.

If any portion of the above ingredients seems too extreme feel free to cut back on the suggested amounts. For instance: Maybe there are too many carrots for some tastes.

– Kevin Haley

Filed Under: Lifestyles at Risk

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