March 17, 2013
• Visit Chef's Corner for more recipes
MADISON, Wis. -- On this St. Patrick's Day, here is a delicious recipe for traditional Irish Stew that is sure to please, from our chefs to you.
The athletic department's food and beverage service features a professional cooking staff overseen by Executive Chef Herbert Hackworthy that caters all of the events for the Division of Intercollegiate Athletics. This includes serving the suites and special social functions as well as providing the daily training table meals for UW student-athletes. Here is the latest contribution from our table to yours.
To see other culinary contributions from our chefs, including delicious rack of lamb dinner, turkey gravy, holiday cookies, salads and triple fudge brownies, see our Chef's Corner section at uwbadgers.com.
Traditional Irish Stew
Recipe from Sous Chef Ken Gleed
3 lbs. Boneless Lamb Shoulder- trimmed and cut into 1 inch pieces
1.5T minced fresh parsley
1t crumbled dry thyme
6c Chicken broth
3 lbs. bulk potatoes- peeled and cubed
1 large onion – diced
1 lbs. carrots—peeled and cut into half inch pieces
6 stalks celery trimmed and cut into half inch pieces
6T all-purpose flour
1/4c vegetable oil
In a two gallon pot simmer lamb, parsley and thyme in four cups of broth, covered for about one hour and a half, then add potatoes, onion, carrots, celery and remaining broth and cover and simmer for about an hour.
In a small bowl whisk together flour and oil until smooth and stir into simmering stew. Continue to simmer for about five more minutes or until thickened season with salt and pepper to taste.