| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

This hearty stew will warm the cockles of even the coldest heart -- lamb, potatoes, carrots and cabbage all combine for the quintessential Irish meal.

Patrick's Irish Lamb Stew

1 tablespoon vegetable oil
1 onion, peeled and chopped
1 1/2 pounds lamb, cubed
1 (12-ounce) can beer
1 teaspoon ground black pepper
3 1/2 cups chicken broth
1 package brown gravy mix
3 cups diced peeled potatoes
2 cups sliced peeled carrots
2 cups shredded cabbage

1. In a stockpot, heat oil over medium-high heat. Add onion and sauté until starting to brown; stirring occasionally.
2. Add lamb and cook, stirring, until browned. Stir in beer and pepper; cover and simmer for 30 minutes. In a separate small bowl, whisk together broth and gravy mix; add to lamb mixture.
3. Add potatoes and carrots to lamb stew; cover and simmer for 15 to 20 minutes or until vegetables are tender.
4. Stir in cabbage and cook just until cabbage turns bright green, 2 to 3 minutes. Serve hot.

Makes 8 servings.