Irish Stew

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by: Smiley Day






Potatoes and the absence of wine are what give Irish stew its identity. Strangely Irish stew is particularly popular in France, where the cooks include two kinds of potatoes - a fragile potato, like a russet or Yukon Gold, that will fall apart and thicken the stewing liquid, and a firmer waxy potato that will hold its shape until serving. Makes 6 main-course servings.




ingredients

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serves: 6

Lamb Stew recipe

1 large Yukon Gold (or russet potato, about 3/4 pound, peeled and thinly sliced)

2 pounds white (or red) waxy potatoes (peeled and shaped into elongated ovals or the same amount of baby fingerling potatoes, peeled and left whole)

Nutrition Facts
Irish Stew

Servings Per Recipe: 6

Amount per Serving

Calories: 142

  • Total Fat: 0.2 g
  •     Saturated Fat: 0 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 10.6 mg
  • Total Carbs: 31.9 g
  •     Dietary Fiber: 3.2 g
  •     Sugars: 2.3 g
  • Protein: 3.2 g
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preparation

1.  Prepare the stew as directed, omitting the wine and adding an additional cup of broth, and adding the sliced potato at the same time as the broth. When the stew has been simmering for about l l/2 hours, stir it vigorously to break up the potato slices.

2.  Add the shaped potatoes and continue to simmer until both the potatoes and the stew are done.

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