Recipes: Winter Warmers

Nothing warms the heart (and the stomach) in winter more than hearty soups and stew. For me, it’s Irish Stew, of course, easy to assemble and very easy on the budget. This recipe is from my cookbook Flavors of Ireland, which will be released on February 23. Enjoy!

Irish Stew

Serves 4–6

For centuries, the principal cooking utensils in Irish country cottages were the iron pot and black iron skillet, both of which have been used in various forms since the time of the Celts. The pot was filled with water, and whatever meat, grain, or vegetable was available was added for day-long cooking. Today, lamb is the meat of choice in Ireland’s national dish, Irish Stew, and the recipe has spawned interesting variations that use lamb shanks instead of lamb cubes, turnips instead of carrots, and stout instead of stock. Most agree, however, that this recipe is a classic version. Serve it with hot crusty rolls.

2 tbsp. canola oil

2 1/4 lb. boneless lamb, cut into 1/2-inch pieces

2 large onions, sliced

2–3 large carrots, sliced

2–3 stalks celery, sliced

1 small turnip, cut into 1-inch pieces

2–3 large baking potatoes, peeled and thickly sliced

salt and freshly ground pepper to taste

1 tbsp. chopped fresh thyme

chopped fresh flat-leaf parsley for garnish

1 1/2 cups homemade chicken stock or canned low-sodium chicken broth

1. Preheat the oven to 300°F. In a Dutch oven or large saucepan over medium heat, heat the oil. Working in batches, cook the lamb for about 5 minutes, or until all the meat is browned.

2. In a flameproof casserole, alternate layers of meat, onions, carrots, celery, turnip, and potatoes, ending with potatoes. Sprinkle each layer with salt, pepper, thyme, and some of the parsley.

3. Add the stock or broth and cover tightly with a lid. Cook for 2–2 1/2 hours, or until the meat and vegetables are tender and the stock has thickened. (Check the dish occasionally and add more stock or broth if necessary.) To serve, ladle stew into shallow bowls and sprinkle with the remaining parsley.

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Editor's Note: Margaret M. Johnson, of Westhampton Beach, is the author of six cookbooks and her latest cookbook called, Flavors of Ireland will be released on Amazon on Feb. 23.