IRISH LAMB STEW
- In a large bowl, season flour with salt and pepper. Dredge lamb in flour mixture, shaking off excess. In a Dutch oven, heat oil over medium heat. Working in batches, brown lamb on all sides, about 5 minutes per batch. Transfer to a plate.
- Pour 1/4 cup water into pot, scraping 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 1/2 cup water. Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper. Let cool completely before storing. Stir in parsley just before serving.
Nutrition Facts : Calories 415 g, Fat 17 g, Fiber 3 g, Protein 37 g
IRISH LAMB STEW
- 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
- Preheat oven to 350 degrees.
- Trim fat off of lamb chops. Arrange chops in a large, greased casserole dish. Peel onions and slice them. Place a layer of rings on top of the chops. Sprinkle 1/3 of the seasonings over the onions. Slice carrots and layer them on top. Season again, then layer potatoes over carrots (if small leave whole, larger potatoes are sliced).
- Add cold water or stock to fill dish halfway. Bake covered for one hour then remove cover and continue to bake for an additional half hour.
- Serve on dish with meat in the center and sprinkle with parsley.
IRISH LAMB STEW
A traditional Irish stew, as handed down by my grandmother, who was born and raised and is now buried in Bangor, Co. Down, Ulster. This recipe has been modified slightly, as indicated in my comment below. This is a good, hearty stew, whcih is excellent fare anytime there's "a chill in the air."
Provided by LastBaron
Yield 8-10 serving(s)
Number Of Ingredients 14
- Combine flour, salt and pepper.
- Dredge lamb cubes in seasoned flour.
- Heat oil; brown meat over medium-high heat.
- Reduce heat to medium, add onions and garlic.
- Cook, stir 5 minutes until browned and onions are translucent.
- Add remaining ingredients, raise heat to medium-high and bring to boil.
- Reduce heat to simmer, cook (sitrring occasionally) for 90 minutes to 2 hours, or until meat is fork tender.
- Thicken gravy, if necessary, with cornstarch-sauce slurry.
- :In Ireland, the lamb used is*never* boneless.
- A stew is, by Irish tastes and sensibilities (and very much contrary to the American perception thereof),*not* an elegant dish, but rather a working dish that can be made and left unattended while good Irish lads and lassies are out toiling in the fields, tending the lambs and sheep that are used in this dish, or following other gainful pursuits and pastimes.
- The bones have been removed here to adjust this recipe to more molly-coddled American tastes.
Nutrition Facts : Calories 902.7, Fat 33.8, SaturatedFat 14.3, Cholesterol 130.3, Sodium 1080.5, Carbohydrate 48.8, Fiber 2.1, Sugar 7, Protein 41.2
IRISH LAMB STEW
- 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
IRISH LAMB STEW
I adopted this recipe as a RecipeZaar orphan, and have made a few changes to suit my own taste. This is a nice, simple stew; perfect for making the most of the good quality local lamb.
Provided by Jenny Sanders
Yield 4 serving(s)
Number Of Ingredients 15
- Cut lamb into cubes.
- Peel and roughly chop the shallots, and slice and rinse the leek.
- Peel and dice the potatoes, carrots and rutabaga.
- Heat oil in a heavy saucepan, add lamb and cook until lightly browned, remove from pan.
- Add shallots, leeks and garlic to the pan and cook for a few minutes.
- Sprinkle the flour over the shallots and stir until mixture browns.
- Gradually add stock while stirring.
- Return meat to saucepan.
- Add salt, pepper, rosemary and bay leaves.
- Cover and simmer until meat is almost tender, about 30 minutes.
- Add the carrots and turnips, and cook for 10 minutes.
- Add the potatoes and cook for 20 minutes longer.
- About 10 minutes before you are ready to serve the stew, add the peas and simmer for 5 to 10 minutes.
- If you are expecting to have leftovers, it's best to divide the stew beforehand and add the peas (in proportion) only to the part being served. Reheat the remaining stew and add the remaining peas just before serving.
Nutrition Facts : Calories 471.9, Fat 13.9, SaturatedFat 3.4, Cholesterol 73.7, Sodium 1275.8, Carbohydrate 52.8, Fiber 10.9, Sugar 13.1, Protein 34.7
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Top Asked Questions
How to cook Irish lamb stew with bacon?A traditional Irish Lamb Stew recipe that's simple to prepare yet full of flavor. It's hearty, nourishing and delicious. Heat a large dutch oven (6 to 7-QT) on medium heat and add the bacon. Cook for 3-4 minutes or until the bacon is crispy.
How do you make the perfect lamb stew?Peel and roughly chop the shallots, and slice and rinse the leek. Peel and dice the potatoes, carrots and rutabaga. Heat oil in a heavy saucepan, add lamb and cook until lightly browned, remove from pan. Add shallots, leeks and garlic to the pan and cook for a few minutes. Sprinkle the flour over the shallots and stir until mixture browns.
What is Irish lamb stew made of?Irish lamb stew recipe made with lamb shoulder chops, bacon, potatoes, turnip, carrots, onion and barley. Slow cooked until fork tender. Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
How to cook Irish stew in the oven?Reheat the stew over medium heat until hot. To finish Irish Stew in the oven, start with a dutch oven with a lid and preheat oven to 350. Prepare the Irish Stew up until the simmering part. Add the potatoes and carrots, bring to a boil, and cover with lid. Transfer to oven and finish cooking at 350 degrees for about an hour, until lamb is tender.