http://www.noreenskitchen.com Greetings! Since St. Patrick’s Day was the other day and we were out of town, Sunday dinner rolled around and I decided to make Irish Stew. Better late than never right?
This stew is packed with veggies and a light broth, that you could thicken if you desire. I have added chuck roast that I cut into cubes, mushrooms, onions, carrots, parsnips, turnip,s celery, potatoes, parsley, nutmeg, salt and pepper along with some beef and chicken stock (Only because I had a box of chicken stock that I needed to use up).
I cooked this in my crock pot for about 8 hours on high. I served this with some cooked barley on the side and it was delicious. This is a nice and hearty stew and when served with barley it is full of the added nutrition of the grain and is very filling. You could make this one go a long way!
Store any leftovers in the fridge for up to a week or freeze them for up to 6 months.
You can find the full recipe on my website.
I hope you give this hearty and delicious stew a try.
Happy Eating.
Link to “How to Cook Barley”
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