Country Cork Irish Stew Recipe




Country Cork Irish Stew Ingredients

8 each samll lamb chops, thawed
1 each salt and pepper
1 tbsp vegetable oil
1 parsley, bay leaves
1 peppercorns, thyme, rosemary
1 lb potatoes, 3 to 4 medium
2 cup finely shredded cabbage
1 each medium onion, chopped
1 each large leek white thin sliced
12 each small white onions
1 1/2 cup celery stalks, diced
1 1/2 cup peas
1 chopped fresh parsley

A Recipe for
Country Cork Irish Stew

 

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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.


This is a recipe for Country Cork Irish Stew from the recipe cookbook of Recipes-to-go (Meal)


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To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.




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Country Cork Irish Stew

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Country Cork Irish Stew Directions

Season chops with salt and pepper. heat oil in saucepan wide enough
to hold all chops in a single layer. Brown on both sides. Spoon off
any melted fat and add enough water to cover chops. Bring to a boil
and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed
in cheesecloth. Lower heat and simmer. Meanwhile, peel potatoes and
shape into bite sized rounds. Chop trimmings from potatoes into small
pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed leek,
white onions and celery to chops and liquid. Simmer 20 minutes then
add peas. Add a little more water if needed during cooking. Simmer
10 minutes more or until potatoes are tender. Correct seasoning.
Garnish with parsley and serve.

Serves: 4

 

 

 

 

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Country Cork Irish Stew Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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