Post by Loupy on Mar 13, 2016 17:17:43 GMT -7
Irish Lamb Stew
From: Kevin Lynch @ www.closetcooking.com/
With Saint Patrick's Day coming up I was feeling like something Irish. I had seen some nice looking lamb at the grocery store and I was thinking that a nice lamb stew would do. I went with a pretty basic lamb stew that contained lamb, onions, carrots and potatoes. I was thinking that you could also add parsnips, rutabaga, barley, celery, etc. Of course I could not resist adding a Guinness to the pot. I wanted to get a lot of lamb flavor so I made sure to brown the meat really well. I also wanted the lamb to be fall apart tender so I braised it for several hours. Since I did not want the carrots and potatoes to fall apart I did not add them to the stew until the meat was almost ready and then simmered just long enough to cook the vegetables. The lamb stew turned out really well. It was tasty and had a nice lamb flavor. The lamb was melt in the mouth tender. A slowly braised Irish style lamb stew with Guinness.
Prep Time: 10 minutes
Cook Time: 2 hours 50 minutes
Total Time: 3 hours
Servings: 4
Ingredients
1 tablespoon oil
1 pound lamb, cut into bite sized pieces
1 onions, diced
2 cloves garlic, chopped
2 tablespoons flour
1 can Guinness
4 cups beef stock
1 teaspoon rosemary, chopped
1 teaspoon thyme, chopped
1 bay leaf
salt and pepper to taste
2 white potatoes, cut into bite sized pieces
4 carrots, cut into bite sized pieces
1 handful parsley, chopped
Directions
Heat the oil in a large pot over medium-high heat, add the lamb and brown on each side.
Add the onions and saute until tender, about 5-7 minutes.
Add the garlic and saute until fragrant, about 1 minute.
Sprinkle in the flour and stir.
Add the Guinness and beef stock.
Add the rosemary, thyme, bay leaf, salt and pepper.
Bring to a boil, reduce the heat and simmer until the lamb it fork tender, about 1-2 hours.
Add the potatoes and carrots and some more beef stock to cover.
Bring to a boil, reduce the heat and simmer until they are tender, about 20 minutes depending on cut.
Plate and garnish with parsley.
Slow Cooker: Optionally implement steps 1-3, implement step 4, place everything except the parsley in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the parsley.
From: Kevin Lynch @ www.closetcooking.com/
With Saint Patrick's Day coming up I was feeling like something Irish. I had seen some nice looking lamb at the grocery store and I was thinking that a nice lamb stew would do. I went with a pretty basic lamb stew that contained lamb, onions, carrots and potatoes. I was thinking that you could also add parsnips, rutabaga, barley, celery, etc. Of course I could not resist adding a Guinness to the pot. I wanted to get a lot of lamb flavor so I made sure to brown the meat really well. I also wanted the lamb to be fall apart tender so I braised it for several hours. Since I did not want the carrots and potatoes to fall apart I did not add them to the stew until the meat was almost ready and then simmered just long enough to cook the vegetables. The lamb stew turned out really well. It was tasty and had a nice lamb flavor. The lamb was melt in the mouth tender. A slowly braised Irish style lamb stew with Guinness.
Prep Time: 10 minutes
Cook Time: 2 hours 50 minutes
Total Time: 3 hours
Servings: 4
Ingredients
1 tablespoon oil
1 pound lamb, cut into bite sized pieces
1 onions, diced
2 cloves garlic, chopped
2 tablespoons flour
1 can Guinness
4 cups beef stock
1 teaspoon rosemary, chopped
1 teaspoon thyme, chopped
1 bay leaf
salt and pepper to taste
2 white potatoes, cut into bite sized pieces
4 carrots, cut into bite sized pieces
1 handful parsley, chopped
Directions
Heat the oil in a large pot over medium-high heat, add the lamb and brown on each side.
Add the onions and saute until tender, about 5-7 minutes.
Add the garlic and saute until fragrant, about 1 minute.
Sprinkle in the flour and stir.
Add the Guinness and beef stock.
Add the rosemary, thyme, bay leaf, salt and pepper.
Bring to a boil, reduce the heat and simmer until the lamb it fork tender, about 1-2 hours.
Add the potatoes and carrots and some more beef stock to cover.
Bring to a boil, reduce the heat and simmer until they are tender, about 20 minutes depending on cut.
Plate and garnish with parsley.
Slow Cooker: Optionally implement steps 1-3, implement step 4, place everything except the parsley in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the parsley.