Tis An Irish Lamb Stew 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

' 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 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

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

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

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

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

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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