IRISH-IN-UK-L Archives

From: Pat Connors <>
Subject: Atwater's Irish Stew, recipe
Date: Tue, 06 Jun 2006 09:13:55 -0700

Thanks to the Irish Newsletter,

Atwater's Irish Stew

Yield: Serves 10 to 12

Ingredients:

salt and pepper
5 pounds leg of lamb (trimmed and cubed)
1 pound pearl onions (peeled)
3 leeks
1 pound red bliss potatoes, 1/2 inch dice
7 cloves of garlic, peeled and crushed
1/2 cup all-purpose flour
4 sprigs fresh rosemary
4 sprigs fresh sage
1 gallon of chicken stock
12 ounces Guinness or other thick stout
2 cups cooked barley
1 pint half-and-half (optional)

Season and brown lamb on all sides in hot pan. Roast vegetables in
450-degree oven until slightly brown and remove. Stir in flour with
the vegetables and put back in the oven for 5 minutes.

Remove vegetables from oven and stir in meat. Add herb sprigs and add
enough stock and the beer to cover meat and vegetables by 1/2 inch.
Reduce oven temperature to 325 degrees and place stew lightly covered
with parchment paper or foil in oven for 2 hours.

Remove from oven, stir in barley, half-and-half (optional) and season
to taste.

Per serving (1/12 of stew): 630 calories; 45 grams protein; 31 grams
fat; 14 grams saturated fat; 38 grams carbohydrate; 2 grams fiber;
151 milligrams cholesterol; 575 milligrams sodium
Atwater's Bakery Soup Bar



--
Pat Connors, Sacramento CA
http://www.connorsgenealogy.com
http://www.connorsgenealogy.net

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• Atwater's Irish Stew, recipe by Pat Connors <>