Title: Ardshane House Irish Stew
Categories: Irish Entree Meat Mom
Yield: 6 Servings
| 4 | lb | Middle neck of lamb, cut in |
| | | One inch chunks |
| 4 | lb | Potatoes, peeled |
| 10 | sm | Onions, sliced |
| 2 | oz | Pearl barley |
| 2 | pt | Beef stock |
| | | Salt and pepper to taste |
"That's the basic recipe. You can add a load of sliced carrots and leeks to
make it go further and about 5-6 tsps. of Worchestershire sauce or regular
brown sauce wot you Yanks pour over everything!! If you like, you could add
a half a pint of Guinness to your stock. I make my stock from the potato
peelings, carrot tops, leek ends, and any other stuff I find lurking in the
refrigerator. If you chuck in a few moldy lamb bones and boil/simmer for
several hours, you should get a damned good stock (strain the liquid or
you'll get God knows what stuck in your teeth!!) You'll need to start with
about 5 pints of liquid. Then bung everything into a ginormous pan, bring
to the boil, and then simmer for about two hours...should taste bloody
orgasmic! Salt and pepper to taste, depending on your level of
drunkeness!!"