|Williams-Sonoma Mastering: Soups & Stews|
|by Marie Simmons|
Colorful Carrot-Ginger Soup, sophisticated Shrimp Bisque, hearty Irish Lamb Stew -- these time-honored soups and stews are favorite dishes of near...
1 - 10 of 99 for irish stew
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Wash vegetables and ... over surface of stew, whisking constantly ... the meat has been browned. Stew is always better the next day, if there is any left!
Lightly coat beef of lamb cutlets in flour. Next saute the cutlets in a frying pan with 1/2 of the cup of wine. Add salt and pepper. Wait until the ...
Take five thick ... bottom of your stew-pan, then a ... and gives us a glimpse of what cooking was like in those times. Note: 1 gill is equal to 1/2 cup.
In a large ... Now build your stew. Place a ... heat for about 1 1/2 hours or in a 350°F oven for a little longer. It also goes well on a low campfire!
Combine flour and ... mixture to a stew pot. Add rutabagas, ... with an extra McEwan's Scotch Ale! May also be garnished with mashed potatoes. . K. Anderson
Season lamb with ... simply add to stew. Reduce heat ... potatoes are fork tender. Correct seasoning. Garnish with fresh parsley and serve. Serves 4. . Murphy
Dredge meat in ... on package. Pour stew into one huge or two large casserole dishes. Cover with pie crust. Brown in 400 degree oven until crust is browned.
Mix all ingredients together and cook 25 minutes at 15 pounds pressure in Presto cooker.
Cut meat in ... hour. Thicken the broth with the flour mixed with 1/4 cup cold water. Note: Dumplings may be cooked on top of the thickened stew, if desired.
Cube all vegetables. Put in pan. Salt and pepper then cover with water. With lid on cook slow for 1 hour. Make sure to keep cover with water. Mash ...
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