Irish Style Lamb Stew Recipes

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IRISH LAMB STEW



Irish Lamb Stew image

This satisfying Irish Lamb Stew, filled with tender meat and vegetables, is just the thing for a cold winter's night.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 2h15m

Number Of Ingredients 10

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 canola oil
1 large onion, chopped
3/4 teaspoon dried thyme
1 1/2 cups dark beer
1 1/2 pounds medium new potatoes, peeled and quartered
1 pound carrots, peeled and cut 1/2 inch thick diagonally
3 tablespoons chopped fresh parsley

Steps:

  • 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



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

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

Categories     Stew

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb stewing lamb
2 tablespoons olive oil
3 medium shallots, chopped
1 large leek
1 garlic clove, minced
2 tablespoons flour
2 cups beef stock
1 teaspoon salt
black pepper
1/2 teaspoon rosemary
2 -3 bay leaves
1 lb potato, cut into pieces
2 large carrots
2 cups rutabagas, diced
1 lb frozen peas

Steps:

  • 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

IRISH LAMB STEW



Irish Lamb Stew image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 9

1 1/2 pounds shoulder lamb chops
2 pounds potatoes
5 medium sized onions
1 pound carrots
2 teaspoons well chopped parsley
1/2 teaspoon pepper
1/2 teaspoon salt
1 can of stock (optional)
Parsley, chopped for garnish

Steps:

  • 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-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

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 OR BEEF STEW



Irish Lamb or Beef Stew image

Although I usually reserve making this in the winter months, we love this anytime. Easy and a good comfort food.

Provided by susan

Categories     Stew

Time 2h30m

Yield 2 1/2 Quarts

Number Of Ingredients 12

1 cup Burgundy wine or 1 cup dry red wine
1 garlic clove, minced
2 bay leaves
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried whole thyme
3 lbs lamb (can substitute lean beef for stewing)
1/4 cup olive oil
2 (10 ounce) cans beef broth, undiluted
6 carrots, cut into 2-inch, slices
12 small boiling onions
6 medium potatoes, peeled and halved

Steps:

  • Combine first 6 ingredients.
  • Pour over meat in a shallow dish.
  • Cover and refrigerate for at least 6-8 hours.
  • Drain meat, reserving marinade.
  • Discard bay leaves.
  • Heat oil in a Dutch oven over medium heat; brown meat in oil.
  • Add consomme and reserved marinade; bring to a boil.
  • Cover, reduce heat, and simmer 1 1/2 hours.
  • Add carrots, onions, and potatoes; cover and cook another 30 minutes.

IRISH LAMB STEW



Irish Lamb Stew image

Meet the Cook: With our busy schedule, I cook lots of stews. This one - handed down to me by my mother-in-law - is nice because you can prepare it on the weekend and reheat it during the week. It's a great full-course meal...put out hard rolls and French bread, and you're set. My husband and I have a son, 11. -Jeanne Dahling, Elgin, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 6 servings.

Number Of Ingredients 12

6 tablespoons all-purpose flour, divided
1 teaspoon salt
1/8 teaspoon pepper
1-1/2 pounds lamb stew meat, cut into 1-inch cubes
2 tablespoons canola oil
3 cups water
1/2 teaspoon dill weed
8 pearl onions, peeled
3 medium carrots, cut into 1-inch pieces
2 large potatoes, peeled and cubed
1/2 cup half-and-half cream
Hot biscuits

Steps:

  • In a large resealable plastic bag, combine 4 tablespoons flour, salt and pepper. Add lamb; shake to coat. , In a Dutch oven, brown lamb in oil on all sides. Add water and dill; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender. , Add the onions, carrots and potatoes. Cover and simmer for 30 minutes or until the meat and vegetables are tender. , In a small bowl, place remaining flour; stir in cream until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with biscuits.

Nutrition Facts : Calories 367 calories, Fat 13g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 496mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 28g protein.

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

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