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 Paddy’s Irish whiskey

*Simmer for 45 minutes. Serve with soda bread and pilsner 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