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How To make Tom Moore's Irish Stew Casserole
1 lb Lean lamb, the shoulder
-or leg, cut into 1" dice 2 Potatoes, peeled and
-thinly sliced 1 Onion, thinly sliced
pn [generous] rosemary Chicken or lamb stock Salt, pepper to taste Layer one third of the potatoes in a small casserole. Top with half the lamb and half the onion. Sprinkle lightly with rosemary, salt and pepper. Repeat layers, ending with a final layer of potato. Add enough chicken stock to almost cover the stew. Cover the casserole and bake in a 325 oven until the lamb is quite tender and the potatoes begin to almost dissolve and thicken the mixture. (1- 1 1/2 hours)
I've made this in larger quantities in a crock pot. In this case, the cooking time will be about 8-10 hours. I got these directions for making Irish Stew (no real recipe) from the owner of Tom Moore's Tavern in Bermuda (don't know how authentic it is, as the gentleman was German, but it IS good) . Kathy in Bryan, TX
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Ingredients
1 1/4 lb ground beef
28 can crush tomatoes
2 tbsp beef bouillon ( add a little at a time until you get the right taste)
1 onion
2 stalks celery
2 carrots
1/2 red bell pepper
thyme, rosemary, oregano
1 cup mixed vegetables
2 potatoes
1 tsp onion powder and garlic and herb seasoning
1/2 tsp dried thyme, pepper
enough water to get to the consistency you like
1 tsp wostichier sauce
1 tsp sugar
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How to Pressure Can Beef Stew | Filling Your Pantry with Convenience Meals
Having healthy, home-cooked meals on the table each night is definitely a goal of mine. But that doesn't mean I actually have the TIME each day to make this happen.
Homesteading is tough work, and some nights all I can do is pop open a jar of homemade canned stew, heat it up in a pot and serve it alongside a salad and some homemade bread.
But you know what? We're all so happy with this convenience meal!
Check out the blog post for the full written instructions and recipe here:
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