Thick Irish Stew

Name: Thick Irish Stew
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 8
Cuisine: European, Irish
Ingredients: 3 bay leaves; 4 carrots, coarsely chopped; 113 grams lamb shoulder blade chops; 4 onions, coarsely chopped; 397 grams dry split yellow peas; 0 teaspoons cracked black pepper; 6 potatoes, coarsely chopped; 1 pinch salt; 946 milliliters vegetable broth; 8 servings water, or amount to cover

Thick Irish Stew

Thick Irish Stew takes roughly 2 hours and 50 minutes from beginning to end. This recipe serves 8. One serving contains 345 calories, 18g of protein, and 1g of fat. st. patrick day will be even more special with this recipe. Head to the store and pick up potatoes, carrots, vegetable broth, and a few other things to make it today. It works well as a main course. This recipe is typical of European cuisine. It is a good option if you're following a gluten free and dairy free diet. If you like this recipe, take a look at these similar recipes: Thick Beef Stew, Irish Stew, and Irish Stew.

Instructions

Place lamb shoulder chops, carrots, onions, and potatoes in a large pot over medium heat. Stir in salt and cracked black pepper.

Ingredients you will need

Cracked Black Peppercorns

Lamb Shoulder

Potato

Carrot

Onion

Salt

Equipment you will use

Pot

Pour in vegetable broth and enough water to cover; drop in bay leaves. Bring to a boil, reduce heat to low and simmer for 1 hour, stirring occasionally.

Ingredients you will need

Vegetable Broth

Bay Leaves

Water

Stir in split peas and bring to a boil. Reduce heat to low and simmer until lamb is very tender and split peas have broken apart to create a thick stew, about 1 1/2 more hours. Stir occasionally to keep stew from burning on the bottom.

Ingredients you will need

Split Peas

Lamb

Stew

Equipment

Pot

Ingredients

Servings:

bay leaves 4

carrots, coarsely chopped 113grams

lamb shoulder blade chops 4

onions, coarsely chopped 397grams

dry split yellow peas 0teaspoons

cracked black pepper 6

potatoes, coarsely chopped 1pinch

salt 946milliliters

vegetable broth 8servings

water, or amount to cover

Recommended wine: Cabernet Sauvignon, Chablis, Malbec

Cabernet Sauvignon, Chablis, and Malbec are great choices for Stew. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. One wine you could try is Merus Cabernet Sauvignon. It has 5 out of 5 stars and a bottle costs about 129 dollars.