Riley’s Irish Stew Recipe
This recipe comes to our family from Mary Riley. She was my mother’s mother. When I was a child she and my grandfather lived in the house where my mother was raised in Worcester, Massachusetts. It was a home very much like the Palmer House, with its high ceilings and lovely stair case. She was an excellent cook and passed this hearty recipe on to my Mom. I remember our family gathering at the harvest table in our Rocks Village home on winter evenings as Mom served this stew from a large cook pot. I use a slow cooker but the flavor is the same. This stew is truly comfort food.
Ingredients:
- 3 lbs. of boneless lamb, cut into 1 1/2″ cubes
- ( beef can be substituted)
- 1/3 Cup all-purpose flour
- I tsp. salt
- 1/4 tsp. pepper
- 1/4 Cup vegetable oil
- 3 Cups boiling water
- 1/2 tsp. ground allspice
- 3 chicken bullion cubes
- 4 medium potatoes cut into 1/2″ slices
- 2 Cups of green peas
- 1 large yellow onion, diced
- 2 Cups carrots, peeled and sliced
- 1 crumbled bay leaf
- 1/2 tsp. chopped garlic
Directions:
This meal is wonderful when server with Buttermilk Biscuit Recipe or Irish Bread Recipe and butter on the side.
More Irish Recipes
While all of the bedchambers at the Palmer House have their own romantic charm suitable for relaxation after the most wonderful day of adventures sampling Cape Cod’s finest cuisine, we recommend the Harriet Beecher Stowe room, the Theodore Roosevelt room or the Emily Dickinson room. These rooms feature comfortable king beds, fireplaces, jetted tubs for a relaxing stay before and after your day.