Thread Rating:
  • 0 Vote(s) - 0 Average
  • 1
  • 2
  • 3
  • 4
  • 5
IRISH LAMB STEW
#1
Makes 10 servings

" 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! "

1-1/2 pounds thickly sliced bacon, diced
6 pounds boneless lamb shoulder, cut into 2 inch pieces
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
1/2 teaspoon salt
3 cloves garlic, minced
1 large onion, chopped
1/2 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

Saute bacon in large frying pan, reserve fat and bacon.

Put lamb, salt, pepper and flour in large mixing bowl-toss to coat meat evenly. Brown meat in frying pan with bacon fat.

Put 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 or till tender. Add remaining ingredients to pot and simmer covered for 20 minutes until vegetables are tender.
Reply


Possibly Related Threads...
Thread Author Replies Views Last Post
  Irish Soda Bread Bushbaby 3 9,375 25-02-2005, 10:19 AM
Last Post: Bushbaby
  Irish Country Stew Icecub 0 3,532 20-01-2004, 04:41 PM
Last Post: Icecub
  Braised Lamb Shanks Cheffie 0 4,844 15-01-2004, 12:52 AM
Last Post: Cheffie

Forum Jump:


Users browsing this thread: 1 Guest(s)