Smithwicks Irish Stew Elizabeth Baldwin Recipes

SMITHWICK'S IRISH STEW - ELIZABETH BALDWIN

Steps:

• Heat oil over medium-high heat in a heavy bottomed stock pot. Season beef liberally with both salt and pepper and place in a zip-top bag with flour, shake to coat the beef. Remove beef from bag and shake off excess flour. Sear the beef in the hot oil being careful not to crowd the bottom of the pot. (Sear beef in batches if necessary). Once all of the beef has developed a nice crust, add to it the garlic, onion, and carrots. Sweat for 4-5 minutes or until the onions become barely translucent.
• Add a little of the V8 and scrape up any brown bits that are stuck on the bottom of the pot. Add the remaining V8, the stock, bullion cubes, can of tomatoes, wine, bay leaves, thyme, and rosemary. Bring to a boil, reduce and simmer for approximately 1 hour (until beef is tender and everything starts to thicken a bit).
• Add the potatoes, celery and beer to taste. Simmer until potatoes are tender (about 40 mins) and add a little more beer at this time if you'd like. Finish with the parsley and serve!

CLASSIC IRISH STEW

Steps:

• Make the stock. Put the lamb bones in a large heavy-based saucepan with the carrot, onion, celery, herbs, peppercorns and 1 tsp salt. Pour in 3 litres/5 ¼ pints water. Bring to the boil and simmer uncovered for 2 hours.
• Strain the stock through a fine sieve to remove bones and vegetables, then return to the pan. Boil until reduced to about 1.3 litres/2 ¼ pints. (You can make the stock the day before - keep it in a covered container in the fridge, or freeze it for up to 3 months.)
• Make the stew. Cut the lamb into large chunks. Peel the potatoes (keeping both types separate) and cut into pieces of similar size to the meat. Put the two different types in separate bowls of water to keep them white. Peel the carrots and cut into slightly smaller pieces. Slice the onions into thick rings.
• Put the lamb in a large, clean saucepan. Pour in the stock and bring to the boil, skimming off all the impurities from the surface. Reduce the heat, cover and simmer gently for 10 minutes.
• Add the floury potatoes, carrots and onions. Season generously and simmer for a further 10 minutes, stirring occasionally.
• Add the waxy potatoes and thyme. Simmer until the lamb is tender (15-20 minutes). Take off the heat, cover (don't stir) and leave for 15 minutes. (You can make this up to 2 days ahead and keep in the fridge). Garnish and serve.

SAUSAGE BALLS

Steps:

• Let sausage come to room temperature. (this is very important or mixute will be too dry).
• Mix all ingredients together well using your hands and shape into small balls.
• Bake 20 to 25 minutes at 375 or until lightly browned.
• Yield 30.