Irish Lamb Stew With A Twist Recipes

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IRISH LAMB STEW



Irish Lamb Stew image

Hearty and traditional Irish lamb stew. It's best to refrigerate the stew overnight, and reheat it the next day for eating. This soup 'ages' well!

Provided by Danny O'Flaugherty

Categories     Soups, Stews and Chili Recipes     Stews     Irish Stew Recipes

Time 2h45m

Yield 10

Number Of Ingredients 16

1 ½ pounds thickly sliced bacon, diced
6 pounds boneless lamb shoulder, cut into 2 inch pieces
½ teaspoon salt
½ teaspoon ground black pepper
½ cup all-purpose flour
3 cloves garlic, minced
1 large onion, chopped
½ cup water
4 cups beef stock
2 teaspoons white sugar
4 cups diced carrots
2 large onions, cut into bite-size pieces
3 potatoes
1 teaspoon dried thyme
2 bay leaves
1 cup white wine

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
  • Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
  • Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
  • Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.

Nutrition Facts : Calories 671.7 calories, Carbohydrate 26.3 g, Cholesterol 162.7 mg, Fat 39.3 g, Fiber 4 g, Protein 46.4 g, SaturatedFat 15.6 g, Sodium 1189.4 mg, Sugar 5.6 g

IRISH LAMB STEW



Irish Lamb Stew image

Authentic Irish stew is always made with lamb and is even better as the flavors blend, so make it the day before you plan to serve it.

Provided by Peggy Trowbridge Filippone

Categories     Entree     Lunch     Dinner     Soup

Time 2h15m

Yield 12

Number Of Ingredients 17

1/2 pound bacon (thick sliced, diced)
6 pounds lamb shoulder (boneless, cut into 2-inch pieces)
1 teaspoon salt
1/2 teaspoon black pepper (freshly ground)
1/2 cup all-purpose flour
2 cloves garlic (finely chopped)
1 large yellow onion (finely chopped)
4 cups beef stock (homemade or store-bought)
2 teaspoons sugar
4 cups carrots (cut into 1-inch pieces)
2 large yellow onions (thinly sliced)
3 pounds potatoes (peeled, quartered, and cut into 1/2-inch pieces)
1 teaspoon dried thyme
1 bay leaf
1/2 cup dry white wine
Garnish: parsley (chopped)
1 soda bread

Steps:

  • Enjoy.

Nutrition Facts : Calories 647 kcal, Carbohydrate 38 g, Cholesterol 164 mg, Fiber 5 g, Protein 58 g, SaturatedFat 7 g, Sodium 853 mg, Sugar 6 g, Fat 28 g, ServingSize 12 servings (serves 12), UnsaturatedFat 0 g

IRISH LAMB STEW WITH A TWIST RECIPE



IRISH LAMB STEW WITH A TWIST RECIPE image

Categories     Lamb

Number Of Ingredients 10

2 1/2 pounds lamb shoulder or shoulder blade chops, bone-in
6 thick slices bacon
2 pounds potatoes, peeled, quartered
2 large onions, quartered
2 large carrots, peeled and cut into 2-inch segments
1 turnip, peeled and roughly chopped
2 heaping Tbsp pearl barley (omit for gluten-free version)
1 teaspoon dried thyme or 1 Tbsp chopped fresh thyme
Salt and freshly ground black pepper
1 qt water or lamb stock, warmed

Steps:

  • 1 Heat a large (6 qt) thick bottomed Dutch oven on medium heat. Gently cook the bacon, rendering its fat, for a few minutes on each side, until lightly browned. Remove bacon to a paper-towel-lined plate, when cooled, chop and set aside. 2 Remove all but 2 Tbsp of bacon fat from the pan. Increase the heat to medium high. Working in batches, brown the lamb pieces on all sides. 3 Layer the meat and vegetables in the pan. Start with a layer of meat, add a layer of potatoes, turnips, onions, carrots, and chopped bacon, add another layer of meat and top with another layer of vegetables. Add barley, thyme, black pepper, and a teaspoon more of salt. Add water or stock to the pot. Bring to a boil. Reduce to a bare simmer. Let simmer, covered, but with the lid slightly ajar, for 1 1/2 to 2 hours, until the meat is falling off the bones. 3 Skim any excess fat from the stew. Use tongs to pick out and remove bones. Adjust seasonings, adding salt and pepper to taste. Serves 6.

IRISH-STYLE LAMB STEW



Irish-Style Lamb Stew image

Authentic Irish-style stew made with lamb, potatoes and carrots.

Provided by MICHELLE0011

Categories     Soups, Stews and Chili Recipes     Stews     Irish Stew Recipes

Time 2h25m

Yield 4

Number Of Ingredients 9

1 pound cubed lamb meat
1 large onion, halved and sliced
1 pound baking potatoes, peeled and sliced
1 carrot, peeled and sliced
1 large stalk celery, sliced
2 tablespoons chopped fresh parsley
salt and pepper to taste
2 cups beef stock
1 tablespoon chopped fresh parsley, for garnish

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Layer the lamb meat, onion, potatoes, carrot and celery in an oven proof pot or casserole dish. Season each layer with parsley, salt and pepper as you go. Pour in the beef stock and cover tightly.
  • Bake for 1 1/2 to 2 hours in the preheated oven, until vegetables and meat are very tender. Divide into bowls and garnish with additional parsley.

Nutrition Facts : Calories 302.6 calories, Carbohydrate 27.4 g, Cholesterol 58 mg, Fat 12.5 g, Fiber 4.2 g, Protein 19.7 g, SaturatedFat 5 g, Sodium 115.6 mg, Sugar 5.1 g

IRISH LAMB STEW



Irish Lamb Stew image

Categories     Lamb     Side     Stew     Simmer

Yield serves 8

Number Of Ingredients 11

1/2 cup all-purpose flour
Coarse salt and ground pepper
3 pounds boneless lamb stew meat (preferably shoulder), trimmed of excess fat and cut into 2-inch cubes
3 tablespoons vegetable oil, such as safflower
2 1/4 cups water
1 large onion, chopped
3/4 teaspoon dried thyme
1 1/2 cups (12 ounces) dark beer
1 1/2 pounds medium new potatoes, peeled and quartered
1 pound carrots, cut 1/2 inch thick diagonally
3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • In a large bowl, season flour with salt and pepper. Dredge lamb in flour mixture, shaking off excess. In a large Dutch oven or other heavy pot, heat oil over medium. Working in batches, brown lamb on all sides, about 5 minutes per batch. Transfer to a plate.
  • Pour 1/4 cup water into pot and scrape up browned bits from bottom with a wooden spoon. Add onion; cook, stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes. Return lamb to pot; stir in thyme, beer, and 1 1/2 cups water. Cover; simmer until lamb is tender, 1 to 1 1/2 hours.
  • Add potatoes, carrots, and remaining 1/2 cup water. Cover and cook until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper. Stir in parsley and serve immediately.
  • freezing stew
  • Let stew cool completely, then transfer to airtight containers. Freeze for up to 3 months. Thaw in the microwave or overnight in the refrigerator and reheat over low. Stir in parsley just before serving.
  • nutrition information
  • (Per Serving)
  • Calories: 415
  • Fat: 16.9g
  • Protein: 36.6g
  • Carbohydrates: 28g
  • Fiber: 3.6g

' TIS AN IRISH LAMB STEW



' Tis an Irish Lamb Stew image

Traditional? Haven't a clue. Delicious? Yes. Please serve this with my posted Irish soda bread. Pick up some lamb bones, too while you're at the butchers and make your own lamb broth for this stew. From our local natural foods' store flyer-I added and subtracted a few ingredients. Mom insisted I add some fresh cabbage to this. Okay, Ma! Note that I've not tried this stew with the optional whiskey.

Provided by COOKGIRl

Categories     Lamb/Sheep

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 15

1 3/4 lbs organic boneless lamb shoulder, cut into 1-inch pieces (I had the butcher cut up the lamb for me)
1/2 cup flour, approximately
1 lb thin-skinned baby potatoes, divided
6 ounces baby carrots
2 -3 small parsnips, peeled and cut into 2 inch chunks
1 medium sweet onion, peeled and chopped
1 large garlic clove, finely minced
salt, to taste
pepper, to taste
2 -3 cups fresh lamb broth (or 2-3 cups unsalted chicken or beef broth)
1/2 cup green peas (if using frozen, thaw first)
2 cups cabbage, coarsely chopped
1 sprig fresh thyme, stems removed, minced
4 sprigs fresh parsley, stems removed, minced
2 ounces whiskey

Steps:

  • Preheat oven to 325°F.
  • In a large bowl gently toss the lamb chunks with the flour to coat.
  • In a large Dutch oven with a tight fitting lid, arrange first the lamb, followed by half potatoes, carrots, parsnips, onion and garlic in layers. Finish the top layer with the remaining potatoes. Season each layer with salt and pepper.
  • Add broth (and whiskey if using), cover pot. Cook 2 to 2 1/2 hours until meat is tender and sauce thickened. DO NOT allow stew to dry out, adding stock as necessary!
  • The last 15 minutes of cooking, add the green peas and cabbage. Watch carefully, being sure that cabbage doesn't cook too long and become slimy.
  • Just before serving, garnish top of stew with the thyme and parsley.
  • FYI: For a thicker sauce, in a small bowl combine 2 tablespoons of arrowroot or cornstarch with 2 tablespoons of stock or water. Whisk, breaking up any lumps and stir into the casserole, incorporating well.

Nutrition Facts : Calories 745.5, Fat 43, SaturatedFat 18.5, Cholesterol 142.9, Sodium 181.7, Carbohydrate 40.9, Fiber 6.7, Sugar 6.7, Protein 38.5

IRISH STEW WITH LAMB AND GUINNESS



Irish Stew With Lamb and Guinness image

A very traditional irish stew by way of Killarney County. The stout and barley really make it a deep flavorful and perfect meal. time is 2-3 hours because it will depend on how tender your lamb is. Its a great prepare and leave it recipe though, would also be fun in the slow cooker

Provided by MarraMamba

Categories     Stew

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 15

3 lbs lamb shoulder with a little fat, cubed
1/2 cup flour
3 large russet potatoes, peeled and cubed
3 large carrots, peeled and sliced
6 stalks celery, cut into 1/2-inch slices
2 large yellow onions, cut into large dice
3 -4 garlic cloves, minced
1 bunch fresh rosemary
1 bunch fresh thyme
1 bunch fresh parsley
2 quarts lamb (enough to cover) or 2 quarts beef stock (enough to cover)
12 ounces Guinness stout
1 cup pearl barley (optional)
2 teaspoons cornstarch
salt & freshly ground black pepper, to taste

Steps:

  • The barley is optional but it makes it even more traditional. Cook it in 3 cups of stock for 20 minutes then add it into the stew when you return the meat to the pot.
  • Cut off some of the parsley leaves and chop enough to make 2 tablespoons; reserve. Cut off some parsley stems, and tie them into a bundle with a few sprigs of rosemary and thyme; reserve.
  • Season the meat with salt and brown the meat in a little oil. Remove and reserve, and sprinkle with a little flour, shaking off excess. Add the onions, garlic, carrots and celery to the pan and sauté, tossing to coat with the fat. Add the Guinness and deglaze, scraping up any caramelized meat juices. Add the potatoes, return the meat to the pot (and the barley if you're using it). Add enough stock to barely cover, cook over medium heat until just boiling, then reduce heat to very low and simmer 2 - 3 hours, until the meat is tender, stirring occasionally.
  • Check seasonings, add salt and pepper to taste, then remove from heat, stir in parsley and the cornstarch (mixed into 4 teaspoons water) and stir. Cook over low heat for a few more minutes to thicken. Serve with plenty of Irish brown or white soda bread, tea and more Guinness if you like.

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