St. Patrick's Day Irish Stew Recipe For You, Or Lassie
This Irish Stew is for you or your dogs, says Eve
Adamson, author of “Chow Hound: Wholesome Home Cooking for Your Doggie,” (Sterling Innovation, New York, NY, 2009; $12.94). If the recipe is for your you, add a little Guinness, if you are so inclined.
Serves 4-6 (people or large dogs):
¼ cup oat flour or whole wheat flour
½ teaspoon salt
¼ teaspoon (approximately) freshly ground black pepper
1 pound lamb or stew beef, cut into 1-inch cubes
2 tablespoons olive oil
1 clove garlic, minced
¼ cup tomato paste
1-quart (4 cups) beef or lamb broth, vegetable broth, or
3 large potatoes, peeled or not, cut into 1-inch cubes
3 carrots, scrapped and cut into 1-inch pieces
1 tablespoon chopped fresh or 1 teaspoon crumbled dry
Chopped flat-leaf parsley, for garnish
1. In a large bowl, mix the flour, salt and pepper.
Add the lamb or beef cubes and toss to coat.
2. Heat the olive oil over medium-high in a soup pot
or Dutch oven. When the oil is hot, add the meat and stir continuously
until evenly browned. Add the garlic. Stir for one minute.
3. Add the broth and tomato paste. Stir to
combine. Lower the heat to medium. Simmer for 30 to 45 minutes,
4. Add the potatoes, carrots, and rosemary.
Bring back to a simmer and cook for another 20 to 30 minutes, or until the stew
looks thick and the potatoes and carrots are tender but not falling
5. Ladle into bowls–human or canine–and top with a
sprinkle of parsley
(recipe compliments of Eve Adamson)