Irish stew from Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Penchantforproduce on November 11, 2014

    I LOVED this recipe. I did make two substantial changes. First I used goat meat (Chevon - which is young goat, even milder than most lamb.) Second I left some meat on the bones and seared these deeply to build flavor. I In fact added extra meaty bones (perhaps a half pound) I had from buying a whole goat. I did not sear the actual meat, just the bones. I have used this technique many times in stews to great success. You get the deep flavor from the browned meat on the bones without drying out the meat.

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