Scouce Stew also known in the UK as Irish Lamb Stew

 

Scouce Stew also known in the UK as Irish Lamb Stew

Aunt Kate used to say that anything made in one pot on the stove was a blessing. This dish is one of her favorites because it is a flavorful one-pot wonder with fork-tender meat and veggies bathing in a savory gravy. Just add fresh bread and you’re in heaven.

I always wondered how Aunt Kate could afford all these Lucious food supplies to help teach me the old ways in cooking heritage foods from the old country. It was over a Lucious bowl of this stew that I learned that my father was subsidizing Aunt Kate financially. When I wasn’t with him, he would visit her, and they’d discuss the next meal she would make with me. They’d put together a list of supplies and where to get them and he’d take her to the commissary to go food shopping and then to the specialty stores in the area for anything else she needed. Then the following weekend he’d drop me off to spend the day with her while he went about his normal errands. And we would make amazing dishes together. I also learned the value of kindness and taking care of those you love when times are tough. She is also the one who taught me how to shop for the best meats and ingredients. She was the best to dig out sales when it came to buying meats. I can remember going with Dad and Aunt Kate once to the butcher shop in Hicksville, NY. The butcher was an Italian guy that my Dad knew pretty well, and he had a fancy for Aunt Kate (she was beautiful) and he would always slip her something special to cook. Dad used to chuckle at his flirty nature and Kate's shy demeanor at his words. Lovely memories to reflect on.  So let’s make some of Aunt Kate’s famous Scouce (Lamb Stew). 

Serves 6 people

Ingredients

3 lbs. Boneless Lamb for stewing cut into 1-inch pieces.

1/4 tsp. Kosher salt

1/4 tsp. black pepper

1-2 tbsp. vegetable oil

1/2 small onion, chopped

1 clove garlic chopped

1-2 large carrot, peeled and cut in small chunks

2 large potatoes scrubbed and cut in small chunks

1 8-ounce bag of frozen peas

1 8-ounce bag of frozen green beans

1 bay leaf

2 sprigs of rosemary leaves or other herb

2+ cups beef stock (I use homemade bone broth like Aunt Kate used)

1/4 cup white wine

1/4 cup water

1/4+ cup flour

Instructions

In a large stock pot, heat 1 tbsp. oil and add the onion, garlic, lamb, salt, and pepper. Cook for 3 minutes, and then add the flour. Coat the meat and cook for another 4 minutes. Stir often. When the meat is brown, add the stock, wine, and water and scrape up the pieces of meat that may have stuck to the bottom of the pan.

Cook for about 15 minutes on low heat. Add the potatoes, carrots, and rosemary. Stir often and cook for about 25 minutes. If more liquid is needed add some more stock. Add the peas and the green beans. Cook on low for about 15 minutes. Check to see if the meat is tender and if the potatoes and carrots are soft but not mushy.

Adjust seasonings to taste. Remove from stove and remove bay leaf. Serve hot.

 

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft, and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week. 

Scouce (Lamb Stew), British Fare, Potpourri of Frugality. Kilbride