Slow Cook Irish Stew

This yummy stew should be perfect for St. Patricks Day. Irish stew is a filling dish that is very flavorful. Once considered peasant food it was traditionally made with the cheapest ingredients readily on hand. In other words it was the go to meal. The Irish raised primarily sheep and root crops for subsistence. Sheep had many uses including wool for warm clothing, milk for drinking and making cheese and they were also a food source. Potatoes prior to the potato famine were the main food crop.

Irish stew was made up of lamb, potatoes, onions, and parsley. Lamb pieces such as the neckbone, shank and other trimmings made up the base of the stock. They still provided flavor after a long simmering. Adding the root veggies provided more flavor and thickened the stew as well.

Todays Irish Stew may be like this

 1 whole chicken ( a 3-4 lb. fryer )
1 coarse chopped onion or 1 tblspoon dried onion flakes
3 bay leaves
4 garlic cloves unpeeled

3 leeks (or 2 onions), chopped
6 medium carrots cut into pennies
5 tablespoons chopped parsley

1 tablespoon Peppercorns
2 tablespoons cider vinegar
4 whole cloves
Salt and pepper
3 quarts water
1/4 cup barley
2 dried plums or prunes diced

Stew the chicken with the onion bay leaves and garlic in a large soup pot for 45 minutes.
Strain Stock into another pot and reserve.

After the chicken cools a bit pick the meat, chop and reserve.

Cook all the remaining ingredients except barley until vegetables are almost tender, 30-60 minutes. Add barley , prunes and cook 30 minutes until barley is tender

Add the Chicken meat and simmer 10 minutes.

Serves 10.

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