Tammy's Irish Stew Best Dishes

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Tammy's Irish Stew

"This isn't an American stew i.E. No liquid gravy with ingredients floating in it (like a soup) but a thick meat and vegetable stew with the meat being used to flavor, now not as the principle a part of the dish. Serving: Serve with correct crusty bread - can use ketchup on it, and many others. (Some do but I don't - I decide upon HP Sauce®.) Will taste even better if made 1 day earlier."

Ingredients :

  • 1 pound floor pork
  • 4 cups water, or greater as needed
  • 1 teaspoon salt
  • five kilos potatoes, peeled
  • 3 large carrots, peeled and sliced
  • 2 massive parsnips, peeled and sliced
  • 2 onions, chopped
  • salt to flavor

Instructions :

Prep : 35M Cook : 12M Ready in : 2H35M
  • Crumble the ground pork in a big, deep pot. Pour in four cups of water, and season with 1 teaspoon of salt. Cover and soak pork for about 20 mins at room temperature. Add complete potatoes, carrots, parsnips, and onions. Stir in extra water, if wanted, until potatoes are nearly submerged.
  • Cover and bring to a boil slowly over medium-low warmth. Reduce heat to low and simmer till the potatoes begin to collapse, approximately 1 hour, including water one cup at a time, as wanted, to hold the potatoes wet. Stir the stew with a timber spoon, breaking apart smaller potatoes to create a gravy-like consistency. Season with salt to taste. Cover, put off from heat, and permit stew to relaxation for 10 minutes before serving.

Notes :

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