LAMB STEW WITH SPRING VEGETABLES
Steps:
- Preheat the oven to 350 degrees F.
- Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
- Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover and place in the oven for 30 minutes. Add the carrots, potatoes, onions and turnips, cover and return to the oven for 1 hour, until all the vegetables are tender.
- Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste and serve hot in large shallow bowls.
ROASTED ROOT VEGETABLE IRISH LAMB STEW
Provided by Food Network Kitchen
Categories main-dish
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees.
- In a heavy-bottomed pot, heat 2 tablespoons of the olive oil. When the oil is hot, add the lamb and brown evenly. Remove the lamb from the pot and set aside. Add the leeks and saute until soft. Add the butter and melt. Add the flour to make a roux. Turn the heat down to low, and cook the roux until it is brown, about 15 minutes. Whisk in the beer and stock. Add the tomatoes and the reserved lamb, bring to a simmer, and cover. Simmer, covered, for 1 1/2 hours.
- While the lamb mixture is simmering, combine the parsnips, carrots, potatoes and garlic in a large bowl. Toss with remaining olive oil, salt and pepper and rosemary sprigs. Place the vegetables in a roasting pan and place in a 400-degree oven. Roast for 45 minutes, stirring every 20 minutes, until vegetables are tender. Remove the vegetables from the oven and discard the rosemary sprigs. Add the roasted vegetables and the peas to the lamb mixture. Cook for 10 minutes. Add the chopped rosemary. Season with salt and pepper. Add the thinly sliced leeks to a pot of heated oil and fry for 3 minutes, or until crisp. Remove the leeks from the oil and drain on paper towels. Season the leeks with salt. Garnish the stew with the fried leeks.
FAVORITE IRISH STEW
Lamb is a great source of protein and adds a delicious flavor to this Irish stew. If you can't find it at your grocery store, try using beef stew meat instead. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 14
Steps:
- Place 1/3 cup flour in a large resealable plastic bag. Add lamb, a few pieces at a time, and shake to coat., In a Dutch oven, brown lamb in batches in 2 tablespoons oil. Remove and set aside. In the same pan, saute onions in remaining oil until tender. Add garlic; cook 1 minute longer. , Add broth, stirring to loosen browned bits from pan. Return lamb to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. , Add potatoes and carrots; cover and cook for 20 minutes. Stir in peas; cook 5-10 minutes longer or until vegetables are tender. , Add seasonings and Worcestershire sauce. Combine remaining flour with water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 271 calories, Fat 10g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 618mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges
LAMB AND WINTER VEGETABLE STEW
A hearty stew made with winter vegetables. Definitely worth the time. Beef tips can be substituted for lamb.
Provided by BJSCHADE
Categories Soups, Stews and Chili Recipes Stews
Time 1h30m
Yield 8
Number Of Ingredients 16
Steps:
- Heat the oil in a large saucepan, and brown the lamb meat on all sides. Drain fat, and stir in the beef broth and wine. Season with garlic, thyme, salt, pepper, and bay leaf. Bring the mixture to a boil. Reduce heat, cover, and simmer 20 minutes.
- Mix in the squash, parsnips, sweet potatoes, celery, and onion. Bring to a boil, then reduce heat and simmer 30 minutes, or until the vegetables are tender.
- In a small bowl, blend the sour cream and flour. Gradually stir in 1/2 cup of the hot stew mixture.
- Stir the sour cream mixture into the saucepan. Remove the bay leaf, and continue to cook and stir until thickened.
Nutrition Facts : Calories 208.1 calories, Carbohydrate 16.2 g, Cholesterol 33.1 mg, Fat 8.9 g, Fiber 2.6 g, Protein 11 g, SaturatedFat 3.3 g, Sodium 321.5 mg, Sugar 3.3 g
IRISH LAMB STEW
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
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
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
IRISH STEW
The trick with this classic one-pot is to use a cheaper cut of meat, which means you'll skimp on price but not quality
Provided by Barney Desmazery
Time 2h30m
Number Of Ingredients 12
Steps:
- Heat oven to 160C/fan 140C/gas 3. Heat the oil in a flameproof casserole. Sizzle the bacon for 4 mins until crisp. Turn up the heat, then cook the lamb for 6 mins until brown. Remove the meats with a slotted spoon. Add the onions, carrots and herbs to the pan, then cook for about 5 mins until softened. Return the meat to the pan, stir in the pearl barley, pour over the stock, then bring to a simmer.
- Sit the chunks of potato on top of the stew, cover, then braise in the oven, undisturbed, for about 1½ hrs until the potatoes are soft and the meat is tender. The stew can now be chilled and kept in the fridge for 2 days, then reheated in a low oven or on top of the stove. Remove from the oven, dot the potatoes with butter, scatter with the spring onions and serve scooped straight from the dish.
Nutrition Facts : Calories 627 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 11 grams sugar, Protein 49 grams protein, Sodium 2.13 milligram of sodium
IRISH LAMB AND VEGETABLE STEW WITH ALE
Steps:
- Sprinkle lamb with salt and pepper, then dredge in flour, shaking off excess. Heat oil in heavy large pot over medium-high hear=t. Working in 2 batches, cook lamb until browned, about 6 minutes per batch. Transfer to bowl. Add garlic to pot; stir 30 seconds. Add lamb and any juices from bowl, then broth, ale and sugar to pot. Bring to boil, scraping up browned bits. Reduce heat to low; cover and simmer 40 minutes. Add potatoes, carrots, 1/4 cup parsley and thyme to pot. Cover and simmer until vegetables and lamb are tender, about 30 minutes longer. Add peas and onions. Cook until heated through, about 5 minutes. Divide stew among bowl; sprinkle with additional parsley. NOTE: May be made 2 days ahead. Chill stew until cool; cover and keep chilled. Rewarm before serving.
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- Pour the beer over the meat and refrigerate overnight (optional). The next day, remove the meat and dry well, then season aggressively with salt, and lightly with pepper.
- Add the beer, thyme, bay leaves, a good pinch of salt, and stock, bring the mixture to a simmer then turn the heat down as low as possible, and cook, uncovered, for 45 minutes.
- Skim the fat off the top and discard, then add the vegetables and cook until they’re tender and taste good to you, about 30 minutes more at a gentle simmer.
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