Lamb Stew (Irish Stew) Recipe
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Category: |
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Ingredients: |
Ingredients: For Lamb Stock:
4 cups of Lamb Bones
1 small onion
1 tablespoon of vegetable oil
1-2 bay leaves
1/2 teaspoon dried thyme or a couple springs of fresh thyme
For the Stew:
3-4 cups of cubed lamb meat
3-4 carrots
3-4 medium potatoes (use a waxy potato like Yukon Gold)
1/2 small onion
2-3 tablespoons vegetable oil
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Directions: |
Directions:To Make Lamb Stock
Place bones in a flat dish lined with parchment paper and bake at 375ºF for about an hour or until they are brown. Turn the bones over once the tops have browned.
Place vegetable oil in a stock pot. add the onion (coarsely chopped) and sweat over medium heat until translucent (do not brown).
Add bones, spices and water to cover. Simmer for 2-3 hours.
Pour stock through a sieve. Remove any fat.
This can be done ahead and frozen. If you don't have lamb bones you can substitute beef bones.
You can also use commercial beef or chicken stock but it is not as nice.
To Make the Stew
Trim the meat well. If you are making the stock the same day put the trim into the stock.
Heat oil in a large stock pot.
Add meat in batches and brown on all sides.
Add the onion (coarsely chopped) after all the meat has been removed and sauté briefly.
Add about 1 liter stock and the meat. simmer slowly for 1 hour or until the meat is tender.
Peel carrots and potatoes and cut in about 1 inch pieces. Add to meat mixture and cook slowly until vegetables are soft but not mushy.
If there is too little stock add some red or white wine or more stock. water will do but is not as nice.
If the liquid is too thin thicken with a s small amount of corn starch in a slurry.
If you have not used wine in the stock it may taste "flat" . If this is the case stir in 2 tablespoons of tomato paste.
This reheats well. As well, you can partially cook the stew and finish it just before serving. |
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Personal
Notes: |
Personal
Notes: The ratio of vegetables to meat is a personal preference
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