Otoros Irish Lamb Stew Recipes

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

Ingredients

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

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

Ingredients

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

OTORO'S IRISH LAMB STEW

Otoro's Irish Lamb Stew image

I made this a few days after Easter when I had leftover leg of lamb. Save the bones, along with the green part of the leeks to make lamb stock, if not beef stock can be substituted. It turned out really awesome and tastes even better the day after you make it. Really just add any veggies you like, my GF doesn't like onions (hence the leeks) but she loves mushrooms. This is hearty food for working class people, not fancy just good food for the gut. Simple and delicious.

Provided by otoro

Categories Stew

Time 2h45m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

kosher salt
black pepper
3 -4 tablespoons olive oil or 3 -4 tablespoons butter
3 leeks, white part only, chopped
3 carrots, chopped
5 -6 button mushrooms, sliced
4 -5 white potatoes, peeled and chopped
2 stalks celery, chopped
1 1/2 lbs lamb, cut into bite sized pieces
1/4 cup unsalted butter
1/4 cup flour
1 (14 1/2 ounce) can diced tomatoes
1 gallon lamb stock or 1 gallon beef stock
1 (14 ounce) can Guinness draught
3/4 cup barley
1 teaspoon parsley
1 teaspoon thyme
1 teaspoon marjoram (optional)

Steps:

In a large pot add the 3-4 T. of oil or butter and turn to medium-high heat.
Add all the vegetables (besides the tomatoes), season with salt and pepper and cook a few minutes until they begin to soften.
Add the lamb and cook until the outside is browned.
In a nonstick skillet melt the 1/4 cup of butter over medium-low heat and add the flour. Cook a few minutes until the mixture gets a little color, no more than 4 minutes. There, you just made a roux. Easy.
Add the roux to the pot along with the tomatoes, stock and beer. Stir to combine and bring to a boil.
Turn down to a simmer and cook for 2 hours.
Add the barley and herbs and cook for another 20 minutes or until the barley is cooked to your liking. Taste and adjust the seasonings. Bon Appetito.

Nutrition Facts : Calories 532.2, Fat 26.8, SaturatedFat 10.7, Cholesterol 80.3, Sodium 311.2, Carbohydrate 51.7, Fiber 8.7, Sugar 6.4, Protein 23

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