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.

Time 2h45m Yield 10 Number Of Ingredients 16 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.

Time 2h15m Yield 12 Number Of Ingredients 17 Steps:

Enjoy.

Time 1h30m Yield 4 serving(s) Number Of Ingredients 15 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.

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.

Yield 6 servings Number Of Ingredients 9 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.

Time 2h30m Yield 2 1/2 Quarts Number Of Ingredients 12 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.

Time 2h25m Yield 6 servings. Number Of Ingredients 12 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.

More about “irish lamb stew recipes”

Yield serves 8 Number Of Ingredients 11 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