Irish Stew

 

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Irish Stew

This Irish Stew recipe is classic Irish. Normally you would think we would be having Corned beef and Cabbage for St. Patrick's day but the Irish didn't eat Corned beef and Cabbage...they more likely ate an Irish Stew and this one is traditional in our Irish family. Although the Irish probably wouldn't have carrots in their stew, my wife liked carrots so you know why there is carrots in ours. They might also have a nice soda bread and without a doubt a few pints of Guinness and that's alright with me! This stew is really good but it's even better the next day, so this is a two day recipe. Note: You had better stock up on the Guinness in order to cover the two days.Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.
Course Main Course
Cuisine European
Prep Time 30 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours 5 minutes
Servings 6 people

Ingredients

  • 2 pounds lamb shoulder boned, cut in 1 1/2-inch cubes
  • 1/2 pound lean neck of lamb with bones, cut in 1 1/2-inch cubes(optional)
  • 4 tablespoons butter divided
  • 2 teaspoons sugar
  • 2 tablespoon flour
  • 3 cups meat stock or a 1/2 and 1/2 mixture of chicken broth and water
  • 3/4 cup tomato puree
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 bouquet garni tied in cheesecloth
  • 1 clove garlic peeled and crushed
  • 12 small white pearl onions peeled (See note)
  • 2 large carrots cut into 1-inch pieces
  • 12 small new potatoes cleaned with skin on

Instructions

  • Preheat oven to 375 degrees F.
  • Brown lamb, a few pieces at a time, in 2 tablespoons of butter in a large heavy skillet over moderately high heat.  Sprinkle last batch with sugar and let brown slightly, then transfer all to a Dutch oven.
  • Add flour and 2 tablespoons of butter in skillet to make a roux, stirring constantly until mixture is smooth and is just lightly browned, slowly stir in stock, tomato puree, 1 teaspoon salt and the pepper, and heat stirring until smooth; pour over meat, add bouquet garni and garlic, cover and bake 45 minutes.
  • After 45 minutes, add onions, carrots and potatoes, cover and bake 30 minutes or until vegetables are cooked but still firm.
  • Ladle into a deep platter and serve with crusty bread. Don't forget to take out the bouquet garni.

Notes

If you don't want to serve till the next day, let the stew cool and place tightly covered into the refrigerator.
How to peel pearl onions: Fresh pearl onions are the devil to peel unless you know a little trick. Blanch them in boiling water first, and they practically peel themselves. Here’s how: Trim the root ends of the onions. Blanch the onions in boiling water for about 30 seconds and then transfer them to a bowl of ice water to stop the cooking. Using your fingers, just squeeze the onion and the skin should come right off.
To see more Cooking Tips, click on the top navigation, "Cooking Tips".

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