Irish Stew with Colcannon

Originally created for our "Around the World with Whisky Recipes (Ireland)"

Irish Stew
Ingredients:
400g Smokey Bacon,,diced
2kg Diced Lamb
(we used Michaels Highland Beef at the tasting )
1 tspn Salt
1/2 tspn Freshly ground black pepper
1/2 cup All purpose flour
2 cl Crushed garlic,
1 Large Onion, finely chopped
1/2 cup Water
1lt Beef Stock
2 tspn Sugar
1 sprig Fresh Thyme.
1 Bay leaf
1kg Carrots, cut into rounds.
2 Large onions, sliced
1kg Potatoes, diced
250ml Dry white wine.
Chopped Parsley.

Instructions:
Saute bacon in large frying pan, reserve fat.
Put bacon in pot/casserole.
Put meat salt & pepper and flour in large mixing bowl,
toss to coat meat evenly.
Brown meat in the same frying pan with bacon fat.
Put meat into pot/casserole, set aside.
In the same pan, with the same fat, sauté the onion and garlic.
Deglaze frying pan with 1/2 cup water and add the garlic-onion
mixture to pot/casserole.
Top with beef stock and sugar. Add bay leaf and thyme.
Cover and simmer for 1 1/2 hours or till tender.
Add remaining ingredients to pot and simmer covered for 20 minutes
until vegetables are tender.
Garnish with chopped parsley.

Colcannon
½ Savoy Cabbage chiffonade, blanched.,
then sautéed in a little oil.
2 Leeks (white only) cooked in milk (keep the milk)
2kg Hot Mashed Potatoes
Heaps of Butter
1 tblspn Chopped parsley
Pinch of ground mace.
Salt & Pepper

Mix all together while the potatoes are hot.

Serve together with
Connermara Cask Strength 58.9%
Cooley Distillery, County Lough, Ireland.

Enjoy.
_________________
Bill the Peatfreak.