Best Tis An Irish Lamb Stew Recipes

IRISH LAMB STEW

Steps:

• Add oil to a large pot or dutch oven on high heat.
• Season lamb with salt and pepper and cook until slightly browned, about 6-8 minutes.
• Add in the onion, celery and carrots and stir well.
• Add broth, beer, Worcestershire sauce and bring to a boil.
• Reduce to low heat and cook for 30 minutes, then add in the potatoes and cook an additional 30-40 minutes until lamb is tender.

IRISH LAMB STEW

Steps:

• Enjoy.

' TIS AN IRISH LAMB STEW

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.

IRISH STEW

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.

IRISH-STYLE LAMB STEW

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.

IRISH LAMB STEW

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.