Disclaimer: I do not claim this to be 100% authentic Irish food. Often when I cook, I change things to a recipe to suit my tastes, abilities, and time restraints. This is a video I did for the food segment of my class’s weekly newscast called Loyola News Chicago.
In honor of Saint Patrick’s Day last week, I was asked to do a video on Irish food. So I thought, Well, I look to cook. Let’s look for some Irish recipes! Hence, this cooking video came about.
The original recipe I used was from the New York Times, but I figured I’d write out the recipe that I’m describing in the video.
Ingredients:
- 4 tbs. vegetable oil
- 3 lbs. lamb or beef neck (cut into 1 or 1.5 inch chunks)
- 3 large carrots (cut into 2 inch chunks)
- 3 large yellow onions (cut into wedges)
- 4 cups beef broth
- 3 – 4 sprigs of thyme
- Optional: 1 cup shredded potato
- 6 – 8 Yukon potatoes (cut into 1 or 1.5 inch pieces)
- Optional: Worcestershire sauce
- Salt & Pepper for taste
Step 1: Heat pan to medium-high heat and place two tablespoons of vegetable oil in a deep pot. Brown half of your lamb or beef neck on all sides. Season with salt and pepper. I used beef in this demonstration since it was a little cheaper than lamb at my local supermarket. Set meat aside. Repeat this process with the other half of your meat and set aside.
Step 2: Add two-inch cut carrot pieces and onion wedges to the same pot. Season with salt and pepper. Cook your vegetables and stir for 5 minutes.
Step 3: Return your meat to the pot. Add beef broth and sprigs of thyme. For a thicker stew, add shredded potato. Arrange potato pieces on top and season with salt and pepper. For extra flavor, and a splash of Worcestershire sauce.
Step 4: Stir a little and bring stew to a boil. After it boils, lower the heat to simmer and cover the pot with a lid.
After an hour your stew should be ready to eat! Enjoy!
Food by Katrina 