Smithwicks Irish Stew Elizabeth Baldwin Recipes

CHEF JOHN'S IRISH STEW

Chef John's Irish Stew image

Pay attention to the cut of lamb used in this recipe. I used lamb shoulder chops, which are a fantastic value, when you consider flavor, useable meat, and price. They will probably be the cheapest lamb at the store, have more flavor and richness than leg meat, and are cheaper than shanks and loins. It takes a while for the meat to braise and fall off the bone, but it's a wait rewarded with tender, succulent chucks of lamb.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes

Time 2h45m

Yield 6

Number Of Ingredients 13

Ingredients

3 pounds lamb shoulder chops
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 onion, chopped
1 tablespoon butter
2 tablespoons all-purpose flour
3 cups chicken stock
½ teaspoon dried rosemary
2 carrots, chopped
2 stalks celery, chopped
water as needed
1 ½ pounds baby Dutch yellow potatoes
¼ cup chopped green onions

Steps:

Season lamb shoulder chops with salt and black pepper.
Heat oil in a large heavy skillet over high heat. Working in batches, cook lamb shoulder chops until browned on both sides, 3 to 5 minutes per side. Transfer chops to a stock pot.
Cook and stir onion with a pinch of salt in the same skillet over medium heat until slightly softened and edges are browning, about 5 minutes. Stir butter into onion until melted; add flour and stir until onions are coated, about 1 minute.
Pour stock into onion mixture; bring to a boil, add rosemary, and stir until mixture thickens, 5 to 10 minutes.
Stir carrots and celery into pot with lamb shoulder chops and pour chicken stock mixture over the top. Add water as needed to cover meat completely. Bring mixture to a simmer, reduce heat to low, cover the pot with a lid, and cook until meat is almost falling off the bone, about 1 1/2 hours.
Transfer meat to a plate. Stir potatoes into stew and return meat to stew, placing on top of vegetables. Simmer, covered, until potatoes are tender and meat is falling off the bone, about 30 minutes.
Transfer meat to a plate using a slotted spoon. Bring stew to a boil and cook, skimming off fat, until stew is reduced and thick, 10 to 12 minutes.
Remove meat from bones; discard bones and any pieces of fat. Stir meat back into stew. Stir green onions into stew and season with salt and pepper to taste.

Nutrition Facts : Calories 507.6 calories, Carbohydrate 28.6 g, Cholesterol 120.5 mg, Fat 29.1 g, Fiber 4.1 g, Protein 32.1 g, SaturatedFat 12 g, Sodium 465.8 mg, Sugar 4 g

SMITHWICK'S IRISH STEW - ELIZABETH BALDWIN

Smithwick's Irish Stew - Elizabeth Baldwin image

By: Lastar Wellness This is a great recipe for crisp fall evenings, Sunday football with friends and family, and warming up from the winter cold. Serve with a hot crusty bread and butter. Refrigerate or freeze leftovers as this stew is often better the next day!

Provided by Lastar Wellness

Categories St. Patrick's Day

Time 2h45m

Yield 12 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
2 lbs beef stew meat, cut into 1 1/2 (with some fat left on the meat)
1 large yellow onion, peeled and coarsely chopped
1/2 carrot, sliced
1 lb yukon gold potato, scrubbed and quartered
4 stalks celery, washed and sliced thick
2 garlic cloves, peeled and chopped
3 bay leaves
1 tablespoon parsley, chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 -3 tablespoons all-purpose flour
4 cups beef stock
1 (46 ounce) can V8 vegetable juice
3 beef bouillon cubes
1 (12 ounce) bottle beer (Irish ale)
1 cup fine red wine
1 (14 1/2 ounce) can diced tomatoes with basil and garlic (undrained)
salt and black pepper, freshly ground

Steps:

Heat oil over medium-high heat in a heavy bottomed stock pot. Season beef liberally with both salt and pepper and place in a zip-top bag with flour, shake to coat the beef. Remove beef from bag and shake off excess flour. Sear the beef in the hot oil being careful not to crowd the bottom of the pot. (Sear beef in batches if necessary). Once all of the beef has developed a nice crust, add to it the garlic, onion, and carrots. Sweat for 4-5 minutes or until the onions become barely translucent.
Add a little of the V8 and scrape up any brown bits that are stuck on the bottom of the pot. Add the remaining V8, the stock, bullion cubes, can of tomatoes, wine, bay leaves, thyme, and rosemary. Bring to a boil, reduce and simmer for approximately 1 hour (until beef is tender and everything starts to thicken a bit).
Add the potatoes, celery and beer to taste. Simmer until potatoes are tender (about 40 mins) and add a little more beer at this time if you'd like. Finish with the parsley and serve!

Nutrition Facts : Calories 385.9, Fat 22.2, SaturatedFat 8.2, Cholesterol 78.8, Sodium 772.2, Carbohydrate 17.6, Fiber 2.1, Sugar 5.1, Protein 23.1

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