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Soup Sunday: Slow Clay Cooked Hearty Irish Stew

March 17, 2017

Soup Sunday: Slow Clay Cooked Hearty Irish Stew

There are a couple of versions of Irish stew that I really like, the main differences being lamb or beef, and the use of beer (or not), but they both come out amazing in VitaClay.

The starches in the potatoes and pearl barley give it some carbs, make the broth thicker and more gravy-like, and make the whole meal very satisfying just by itself as a one-pot meal (though it can also be served with bread or over rice).

Irish has a unique flavor, and the plentiful amount of vegetables, combined with broth and meat makes this dish satisfying enough to be a one-pot meal.

Like most stew, this Irish stew is great for left-overs; I love to make a big batch and portion it out during the week for lunches and dinners.

Fast, easy, economical, healthy and delicious!This is one recipe the whole family will love!

Ingredients:

  • 2 lb stew lamb (cheaper cuts)
  • ½ lb bacon
  • 3 red onions, chopped
  • 5 carrots, cut into chunks
  • 6 potatoes, cut
  • 4-6 cups bone broth (lamb or other broth)
  • 1-2 c pearl barley
  • 3 bay leaves
  • 1 leek, washed and sliced
  • 3-4 sprigs fresh thyme
  • salt and pepper, to taste

Directions:

  1. Add all ingredients to the clay pot
  2. Close, seal and set on “stew” setting for 2-3 hours
  3. Fish out bay leaves and thyme sprigs, then serve with crusty bread or over rice (or just by itself!)

 


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