Foodie Finds By Yaqina Raheem
Irish Stew
We got you covered - from this do-it-yourself Irish Stew to the Top 17
restaurant soups on Tybee. It’s a Soup Extravaganza!!!
Ingredients:
• 2 pounds lamb stew meat, preferably cut from shoulder in 1 1/2” cubes
• 2 Tbsp. olive oil (plus more if needed)
• 1 1/2 large yellow onions, coarsely chopped (about 2 1/2 cups)
• 4 Tbsp. unbleached all-purpose flour
• 2 1/4 cups beef broth
• 1/2 tsp. dried thyme
• 1/2 tsp. salt
• 1/2 pound sweet potatoes, cut into 1/4” rounds
• 1/2 pound Yukon Gold potatoes, unpeeled and cut into 1” cubes
• A handful of chopped Italian parsley
Directions:
(Note: The original recipe contained carrots and turnips, but I like to add my
own spin, so I replaced them with white and sweet potatoes. I only had 2
small, white potatoes, therefore I improvised by adding sweet potatoes which
made the stew outstanding by adding a hint of sweetness to the savory lamb
flavor. Also, I used beef broth instead of water.
1. Preheat oven to 300º and adjust rack to lower-middle position.
2. Heat olive oil in a Dutch oven or large cast iron skillet over medium-high
heat until shimmering. Add half the meat to the pot, so that the pieces are not
touching. Cook, without touching, for about 2-3 minutes, until well-browned
on one side. Turn pieces with tongs until most sides are well-browned, about
5 minutes longer. Remove pieces to a bowl and repeat for rest of stew meat.
3. In the now empty pot, add another tablespoon oil (if necessary, to coat
bottom of pan) and reduce heat to medium. Add onions and 1/4 tsp. salt and
cook, scraping the bottom of the pot with a wooden spoon to loosen browned
bits, until onions are brown (about 8 minutes). Add flour and cook, stirring to
coat onions, for 1-2 minutes.
4. Add half the beef broth to the pot, scraping the bottom and sides of pan
to loosen more browned bits. Gradually add the rest of the broth, stirring
until thickened. Add thyme and 1/4 tsp. salt and bring to a simmer. Add the
reserved stew meat to the pot, along with any accumulated juices. Stir and
return to a simmer. Cover, place in oven, and cook for 1 hour.
TYBEE BEACHCOMBER | JAN 2020 37
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