' TIS AN IRISH LAMB STEW
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
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
The epitome of comfort food, traditional Irish stew has only a few ingredients: mutton, onions and potatoes. In southern Ireland carrots are added, and some cooks venture so far as to add turnips. These days, young lamb often replaces mutton for a more delicate version. Irish stew may be served brothy, or slightly thickened with mashed potato or flour. Find more St. Patrick's Day recipes.
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Pat lamb dry and season well with salt and pepper. Put oil in a heavy-bottomed soup pot over medium-high heat. Brown meat on all sides, working in batches.
- Set meat aside and add onions and carrots to pot. Season with salt and pepper. Cook vegetables, stirring, until lightly browned, about 5 minutes. Heat oven to 350 degrees.
- Return meat to pot, add broth and bring to a simmer. Put in thyme sprig and arrange potatoes on top (it's fine if potatoes are not completely submerged). Season potatoes, cover pot and transfer to oven.
- Bake for about 1 hour, until lamb is quite tender when probed with a skewer or paring knife. Remove fat from top of broth. Ladle stew into shallow bowls and serve.
Nutrition Facts : @context http, Calories 735, UnsaturatedFat 24 grams, Carbohydrate 50 grams, Fat 44 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 16 grams, Sodium 1488 milligrams, Sugar 9 grams, TransFat 0 grams
IRISH-STYLE LAMB STEW
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
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
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
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
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