I’ve always had a soft spot for Irish cuisine. It’s hearty, comforting, and straightforward – just like the Irish themselves. Among the many Irish dishes I love, Irish Stew holds a special place in my heart. This stew, traditionally slow-cooked over the fire, is a testament to the Irish knack for creating rich, flavorful dishes from simple ingredients. But let’s face it, not all of us have the luxury of time to slow-cook a stew. That’s why I’ve come up with this Microwave Irish Stew recipe. It’s quick, easy, and every bit as delicious as the original! In this blog post, I’ll share with you the secrets to making a mouth-watering Irish stew in your microwave. You’ll learn how to infuse the lamb with flavor, how to achieve the perfect texture for your vegetables, and how to thicken your stew to perfection. So get ready to impress your family and friends with a dish that’s both time-efficient and delectable!
Ingredients
- 2 lb. lamb, cut in 1-inch cubes
- 2 c. water
- 1 envelope onion soup mix
- 1 bay leaf
- 2 medium carrots, sliced thin
- 2 baked potatoes
- 1/4 c. flour
Microwave Cooking
- In 4-quart casserole, combine lamb, 1 1/4 cups water, soup mix and bay leaf.
- Heat, covered, 7 to 8 minutes on High.
- Continue cooking on power level 3 for 35 to 40 minutes.
- Stir occasionally. Add carrots, heat on level 3 for 15 minutes until ingredients are done.
- Stir once.
- Peel and cube potatoes and add to stew.
- Blend flour and remaining water.
- Heat 5 minutes on High, or until thickened, stirring twice.
- Serves 6.
Calorie: 350
Total cooking time: 1 hour
Difficulty level: Easy
The Lamb and I: A Tale of Irish Stew
Let’s start this off by saying I am no Gordon Ramsay. I mean, I can barely cook a boiled egg. But, with the weather turning colder, I decided to attempt a dish that could warm the cockles of my heart – Irish Stew. Not just any Irish stew, mind you, but a microwave version. Yes, I heard your gasp, but let’s face it, we all need a quick fix now and again.
Meeting the Main Ingredient: Lamb
So, there I was, standing in the kitchen, staring at 2 lbs. of lamb cut into 1-inch cubes. Why, you ask? Well, I was trying to establish dominance. I mean, someone had to take charge, right? Trust me, it’s a crucial step in the cooking process.
The Beginning of Soup-er Times: Mixing it Up
The first step was to combine the lamb, 1 1/4 cups of water, one envelope of onion soup mix, and a bay leaf in a 4-quart casserole. The lamb seemed less intimidating covered in soup mix and water. I decided to give it a good stare-down anyway, just to be safe.
Taking the Heat: The Microwave Chronicles
After the staring contest, it was time to heat the mixture, covered, for 7 to 8 minutes on high. There I was, peering through the microwave window like a child waiting for Santa on Christmas Eve. After 8 minutes, we continued cooking on power level 3 for 35 to 40 minutes. I stirred occasionally, mainly to feel like a real chef.
Adding Some Color: Enter Carrots
Next up, we added 2 medium carrots, sliced thin. These orange warriors were tossed into the fray, to be heated on level 3 for 15 minutes. Did you know carrots scream when they’re sliced? No? Well, neither did I. But my imagination ran wild while waiting for the stew to cook.
The Spuds Join the Party: Potato Time
By now, I was feeling pretty good. I mean, nothing had exploded yet, right? So, I decided to up the ante. I peeled and cubed 2 baked potatoes and added them to the stew. Did I feel like a pro? Yes, yes I did.
Thickening the Plot: Flour Power
With everything simmering nicely, it was time to add the final ingredient – flour. I blended 1/4 c. flour with the remaining water and added it to the stew. Then, it was back to the microwave for another 5 minutes on high. Did I mention the stirring? Yes, twice more for good measure.
The Final Product: Taste of Victory
And there it was, the finished product. An Irish Stew that looked just like the pictures. It was a proud moment, let me tell you. I served up six generous portions and sat down to taste the fruits of my labor.
The Verdict: A Stew Well Brewed
The verdict? Well, let’s just say that I won’t be trading my day job to become a chef anytime soon. But the stew was warm, hearty, and most importantly, edible. And I must say, the lamb was particularly submissive, just as I’d hoped. All in all, a successful foray into the culinary world, and a tale of triumph over the microwave.
And thus ends the saga of me and my battle with the Irish Stew. Till next time, keep cooking, keep laughing, and remember, the kitchen is just another stage where we play out our delicious dramas.
