I make this traditional stew for St. Patty’s Day and serve to my husband with a thick Guiness stout beer. My children say it is “sweet like candy” and there are never any leftovers!”
Makes 5 servings
Ingredients
2 lbs. lamb, cut into 1″ cubes
2 medium turnips, peeled and cut into 1″ cubes
3 medium carrots, cut to 1″ sections
2 medium yellow flesh potatoes, peeled and cut into 1″ cubes
2 medium vidalia onions, cut into 1″ pieces
1 cup prepared tapioca (I like to use hunt’s snackpacks in the pudding section)
1/2 tsp. kosher salt
1/4 tsp. course black pepper
1/4 tsp. dried thyme
3 cups beef or lamb broth
1 cup fresh kale (optional)
In mortar and pestle, crush together pepper, salt and thyme. In slow cooker, add broth, seasonings and tapioca. Mix until incorporated. Add meat, turnips, carrots, potatoes and onions. Cover and cook on low 10-12 hours. Just before serving, rip up kale leaves and add to stew after portioning. The steam from the stew will wilt the kale perfectly for consumption.