Index ::: [ Recipe ] [ Soup ]
Irish ‘Lamb’ Stew
8 servings

[ INGREDIENTS ]

TVP Chunks or Soy Chunks
All-Purpose Flour
Salt
Black Pepper
Coconut Oil
Onion
Garlic
Fresh Thyme
Fresh Rosemary
Button or Crimini Mushrooms
Celery
Carrots
Potatoes
Vegetable Stock

[ INSTRUCTIONS ]

1. Soak :
   
   1 Cup TVP Chunks or Soy Chunks;
   in hot water for 30 minutes. Drain.
2. Mix :
   
   1/4 Cup All-Purpose Flour;
   Salt, to Taste;
   Black Pepper, to Taste;
   and dredge the TVP chunks in the flour.
3. Shake off any excess flour.
4. Heat :
   
   2 Tablespoon Coconut Oil;
   in a dutch oven or a large, heavy-bottomed pot.
5. Place the TVP chunks in the dutch oven in a single layer, being careful not to crowd them.
6. Brown the chunks on all sides over medium heat.
7. Remove to a dish lined with a paper towel and set aside.
8. Also reserve any flour remaining from dredging the TVP because we’ll use that to thicken the sauce.
9. Add :
   
   1 Teaspoon Coconut Oil;
   to the dutch oven and add :
   
   1 Large Onion, Chopped;
   6 Cloves Garlic, Minced;.
10. Season with :
    
    Salt, to Taste;
    Black Pepper to Taste;
11. Saute, stirring frequently, over medium heat until the onions are softened and translucent, about 3 to 4 minutes.
12. Add :
    
    1 Tablespoon Fresh Thyme, Minced; ¹
    1 Tablespoon Fresh Rosemary, Minced; ²
    2 Cups Button or Crimini Mushrooms, Halved or Quartered if Large;
    3 Sticks Celery, Chopped;
    2 Medium Carrots, Cut into Rounds About 1/6 of an Inch Thick;
    3 Potatoes, Cut in a Chunky Dice;
    and saute until the vegetables are all well mixed together.
13. Add the remaining flour and stir well to mix, about two minutes.
14. Add :
    
    4 Cups Vegetable Stock;
    along with the reserved TVP chunks.
15. Bring to a boil, turn the heat to a simmer, cover with a lid, and cook for 30 minutes or until the vegetables are all tender and the flavors have melded together.
16. Add more stock or water if the stew looks too dry.
17. Add :
    
    Salt, to Taste;
    Black Pepper, to Taste;
18. Serve hot. Stew always tastes best when it has had some time to stand and the flavors have mixed together, so this is a great dish to make the day before you want to serve it.

[ NOTE ]

¹ Substitute with 1 Teaspoon Dry Thyme.

² Substitute with 1 Teaspoon Dry Rosemary.

::: View the original recipe for Irish ‘Lamb’ Stew at onegreenplanet.org