IRISH LAMB STEW
This Irish Lamb Stew recipe is made by slow cooking the lamb in a deep rich velvety broth. Mixed with rustic cuts of carrots and whole potatoes that make this one pot meal a complete comfort food!
Provided by Michele Halll
Categories MAIN COURSE
Time 2h30m
Number Of Ingredients 10
Steps:
- Cut lamb into large chunks of equal size. Season all sides generously with salt and pepper.
- In a large stockpot, add the olive oil and heat to high. Once oil is hot, cook the lamb chunks in batches about 2 minutes per side until each side is browned. (see photo in post) Once all sides are browned remove to a side plate.
- Once all lamb is browned, and removed from the pan, add the onions and carrots and cook until the onions are caramelized about 7minutes. Then sprinkle the flour over the top and cook for 1-2 minutes more.
- Add the beer and deglaze the pan. Scrape up all of the lamb bits from the bottom of the pan.
- Add the lamb and the potatoes over the top of the vegetables. Then pour the chicken broth over the top, stir to mix then make sure the lamb is fully submerged in liquid.
- Reduce the heat to medium and cover. Avoid the temptation to cook the stew on high. The lamb needs to cook on medium or low so it can break down slowly. Heating too high will result in tough lamb.
- Continue to cook checking and stirring often to make sure the liquid is slightly bubbling but not on a full on boil. Continue to simmer for 75 to 90 minutes.
- The stew is done when the lamb is fork tender and the vegetables are fully cooked.
Nutrition Facts : Calories 311 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 76 milligrams cholesterol, Fiber 2 grams fiber, Protein 29 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 6 Servings, Sodium 1618 grams sodium, Sugar 2 grams sugar
IRISH LAMB STEW
I adopted this recipe as a RecipeZaar orphan, and have made a few changes to suit my own taste. This is a nice, simple stew; perfect for making the most of the good quality local lamb.
Provided by Jenny Sanders
Categories Stew
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut lamb into cubes.
- Peel and roughly chop the shallots, and slice and rinse the leek.
- Peel and dice the potatoes, carrots and rutabaga.
- Heat oil in a heavy saucepan, add lamb and cook until lightly browned, remove from pan.
- Add shallots, leeks and garlic to the pan and cook for a few minutes.
- Sprinkle the flour over the shallots and stir until mixture browns.
- Gradually add stock while stirring.
- Return meat to saucepan.
- Add salt, pepper, rosemary and bay leaves.
- Cover and simmer until meat is almost tender, about 30 minutes.
- Add the carrots and turnips, and cook for 10 minutes.
- Add the potatoes and cook for 20 minutes longer.
- About 10 minutes before you are ready to serve the stew, add the peas and simmer for 5 to 10 minutes.
- If you are expecting to have leftovers, it's best to divide the stew beforehand and add the peas (in proportion) only to the part being served. Reheat the remaining stew and add the remaining peas just before serving.
Nutrition Facts : Calories 471.9, Fat 13.9, SaturatedFat 3.4, Cholesterol 73.7, Sodium 1275.8, Carbohydrate 52.8, Fiber 10.9, Sugar 13.1, Protein 34.7
LAMB AND TURNIP STEW WITH STOUT
Steps:
- Coat a wide, large heavy-bottomed pot with oil and heat over high heat. Toss 1/2 of the lamb cubes generously with salt and half of the flour. Add immediately to the hot oil and brown well on all sides. When the lamb is really brown on all sides, remove it from the pot and reserve. If the oil begins to smoke, lower the heat and continue. Repeat this process with the remaining lamb and flour. Put all the browned lamb on a plate.
- Remove the excess oil from the pot, add a little fresh oil and heat it over medium-high heat. Add the onions and celery and season with salt. Cook until the onions start to soften and are very aromatic, about 7 to 8 minutes. Add the turnips, stir to combine and cook for 2 to 3 minutes. Return the lamb to the pan and add the tomato puree, stout, marjoram, and bay leaves. Stir to combine, taste for seasoning and adjust, if needed. Bring the liquid to a boil, then reduce the heat it to a simmer. Cover the pot halfway with a lid and simmer the stew for about 1 1/2 to 2 hours, checking and stirring occasionally. Remove the lid during the last 15 to 20 minutes of the cooking time to allow the liquid to reduce and thicken. Taste and adjust the seasoning, if needed (it probably will). When it's done, the lamb will be tender and full-flavored but not falling apart or stringy. Discard the bay leaves and transfer to a serving bowl. Garnish with parsley and serve.
- That's a great craic!
IRISH LAMB & TURNIP STEW RECIPE - (4.7/5)
Provided by DreiFromBK
Number Of Ingredients 15
Steps:
- In a large enameled cast-iron casserole, heat the 3 tablespoons of oil until shimmering. Season the lamb with salt and pepper. Working in 3 batches, cook the lamb over moderate heat until browned all over, about 8 minutes per batch. Transfer to a large plate. Add the onions to the casserole and cook over moderate heat, stirring, until golden, about 5 minutes. Add the garlic and cook, stirring, until golden, about 2 minutes; transfer to the plate. Remove the casserole from the heat and add enough oil to make 6 tablespoons of fat. Whisk in the flour, then return the casserole to the heat. Add the wine and bring to a simmer over moderate heat, scraping the bottom of the casserole. Stir in 4 cups of water along with the stock and whisk until smooth and simmering, then add the lamb and onion mixture and bring to a simmer. Cover and cook over moderately low heat, stirring occasionally, until the lamb is tender, about 1 hour and 45 minutes. Add the turnips, carrots and potatoes to the casserole and cook until tender, about 30 minutes. Stir in the heavy cream; season with salt and pepper. Ladle the stew into bowls and garnish with chopped parsley and mint. Serve with crusty bread.
More about "lamb and turnip stew with stout food"
LAMB STEW WITH ROOT VEGETABLES RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category Lamb
- Preheat the oven to 350°. Put the flour in a large bowl and season generously with salt and pepper. Add the lamb cubes in 4 batches, tossing to coat thoroughly.
- In a large enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering. Add one-fourth of the lamb cubes and cook over moderately high heat until browned, about 6 minutes; transfer to a plate. Brown the remaining floured lamb in 3 batches, adding 2 tablespoons of oil to the pot per batch. Reduce the heat if the casserole bottom darkens too much.
- Return all of the lamb to the casserole. Add the wine and vinegar and bring to a boil. Add the stock and tarragon and return to a boil. Season with salt and pepper. Cover the casserole and braise the stew in the oven for about 1 hour, or until the meat is nearly tender.
- Add the carrots, parsnips, potatoes, turnips, fennel and shallot to the lamb stew. Season with salt and pepper and bring to a boil, stirring to distribute the vegetables. Cover the casserole, return it to the oven and cook until the meat and vegetables are tender, about 1 hour longer. Season with salt and pepper. Stir in the parsley and fennel fronds and serve the stew in deep bowls.
IRISH LAMB STEW - TASTY EVER AFTER
From tastyeverafter.com
Ratings 18Calories 471 per servingCategory Entree, Soup
- In a large heavy-bottomed pot, heat 1 tablespoon of oil over medium-high heat. Dust lamb with flour and add about a third of the lamb to the hot oil in the pan and sauté until browned. Remove from pan and set aside. Repeat process two more times with the remaining oil and lamb. Set all cooked lamb aside.
- Turn down heat to medium, add a little more oil to the pot if needed, add the diced onion and carrots and sauté for about 5 minutes, or until onions are lightly browned. Add the minced garlic and dried thyme, stir and cook for another minute. Turn heat back up to medium-high, add beer and stir until slightly reduced. Add potatoes, lamb, and beef stock. Bring to a boil then reduce heat to low and simmer for 2 hours, or until lamb is very tender.
IRISH LAMB AND TURNIP STEW RECIPE - FOOD & WINE
From foodandwine.com
5/5 (1)Category StewsServings 8Total Time 3 hrs
- In a large enameled cast-iron casserole, heat the 3 tablespoons of oil until shimmering. Season the lamb with salt and pepper. Working in 3 batches, cook the lamb over moderate heat until browned all over, about 8 minutes per batch. Transfer to a large plate. Add the onions to the casserole and cook over moderate heat, stirring, until golden, about 5 minutes. Add the garlic and cook, stirring, until golden, about 2 minutes; transfer to the plate.
- Remove the casserole from the heat and add enough oil to make 6 tablespoons of fat. Whisk in the flour, then return the casserole to the heat. Add the wine and bring to a simmer over moderate heat, scraping the bottom of the casserole. Stir in 4 cups of water along with the stock and whisk until smooth and simmering, then add the lamb and onion mixture and bring to a simmer. Cover and cook over moderately low heat, stirring occasionally, until the lamb is tender, about 1 hour and 45 minutes.
- Add the turnips, carrots and potatoes to the casserole and cook until tender, about 30 minutes. Stir in the heavy cream; season with salt and pepper. Ladle the stew into bowls and garnish with chopped parsley and mint. Serve with crusty bread.
IRISH LAMB STEW WITH ROOT VEGETABLES - SHEPHERD SONG FARM
From shepherdsongfarm.com
Cuisine IrishCategory Main Course, SoupServings 4Estimated Reading Time 3 mins
- Pour the beer over the meat and refrigerate overnight (optional). The next day, remove the meat and dry well, then season aggressively with salt, and lightly with pepper.
- Add the beer, thyme, bay leaves, a good pinch of salt, and stock, bring the mixture to a simmer then turn the heat down as low as possible, and cook, uncovered, for 45 minutes.
- Skim the fat off the top and discard, then add the vegetables and cook until they’re tender and taste good to you, about 30 minutes more at a gentle simmer.
LAMB NAVARIN RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 4Category Main
TRADITIONAL SLOW COOKER IRISH LAMB STEW RECIPE
From thespruceeats.com
4.3/5 (69)Total Time 9 hrs 25 minsCategory Entree, DinnerCalories 590 per serving
BEEF AND GUINNESS STEW RECIPE | MYRECIPES
From myrecipes.com
5/5 (87)Calories 365 per serving
- Heat 1 1/2 tablespoons oil in a Dutch oven over medium-high heat. Place flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt; dredge beef in flour. Add half of beef to pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining 1 1/2 tablespoons oil and beef.
- Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in broth and beer, scraping pan to loosen browned bits. Return meat to pan. Stir in remaining 1/2 teaspoon salt, raisins, caraway seeds, and pepper; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and bring to a boil. Cook 50 minutes, stirring occasionally. Add carrot, parsnip, and turnip. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. Sprinkle with parsley.
LAMB SHANKS IN GUINNESS WITH COUNTRY VEGETABLES RECIPE ...
From bonappetit.com
3.5/5 (3)Servings 6
- Heat 6 tablespoons vegetable oil in heavy large Dutch oven over high heat. Season lamb shanks with salt and pepper. Coat lamb with flour; shake off excess. Reserve excess flour. Add lamb to Dutch oven in batches and brown well. Using tongs, transfer lamb to bowl. Reduce heat to medium. Add 5 cups chopped onions to Dutch oven and sauté until transluscent, scraping up any browned bits, about 5 minutes. Add reserved flour and stir 1 minute.
- Return lamb shanks and any accumulated juices to Dutch oven. Add beef stock and Guinness. Cover and bring to boil. Reduce heat and simmer until meat is almost tender, about 1 hour.
- Add carrots, parsnips and rutabagas to Dutch oven and simmer uncovered until meat and vegetables are tender and stew thickens slightly, about 40 minutes. Spoon fat from surface of stew. Add prunes and simmer 20 minutes. DO AHEAD Stew can be prepared 1 day ahead. Cover tightly and refrigerate. Rewarm stew over low heat before serving.
GUINNESS LAMB STEW RECIPE | MYRECIPES
From myrecipes.com
5/5 (30)Total Time 3 hrs 20 minsServings 7Calories 430 per serving
- Heat a large Dutch oven over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add onion, thyme, and rosemary; sauté for 5 minutes, stirring occasionally. Place onion mixture in a large bowl. Place flour in a shallow dish. Sprinkle lamb evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dredge lamb in flour, and shake off excess. Return pan to medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of lamb mixture to pan; sauté for 6 minutes, turning to brown on all sides. Add browned lamb to onion mixture. Repeat the procedure with remaining lamb and remaining 1 tablespoon oil.
- Add beer to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes). Return onion mixture and lamb to pan. Stir in the tomato paste; cook 30 seconds. Add broth and bay leaf; bring to a boil. Cover, reduce heat, and simmer for 1 hour and 15 minutes, stirring occasionally. Uncover and stir in potato, carrot, and turnips. Simmer, uncovered, for 1 1/2 hours or until meat and vegetables are tender. Stir in remaining 1/2 teaspoon salt, the remaining 1/4 teaspoon pepper, and 1 tablespoon mustard. Ladle about 1 cup stew into each of 7 bowls; sprinkle evenly with parsley.
IRISH LAMB STEW | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Servings 4Calories 729 per servingCategory Soups And Stews
- Heat 1 1/2 tbsp oil in a Dutch oven over medium-high heat. Add lamb in batches and brown on all sides.
- Heat remaining 1 tbsp oil in same Dutch oven over medium heat. Add celery, onion, carrots, parsnip and turnip; sauté until softened, about 8 - 9 minutes.
LAMB STEW WITH BABY TURNIPS RECIPE / RIVERFORD
From riverford.co.uk
Servings 4Total Time 2 hrs 10 minsCategory Lamb, Dairy-Free, Main, Spring
- Heat the oven to 170°C/Gas 3½. Heat a little olive oil in a large casserole pot and gently cook the onion, carrot, celery and garlic over a low heat until beginning to soften and take a little colour, about 15 minutes.
- Remove from the pan and set to one side. Season the lamb with salt and pepper. Turn the heat up to medium, add some more oil to the pan and brown the lamb on all sides. When nicely golden, add the wine and scrape the base of the pan with a wooden spoon to deglaze.
- Cook until the wine is reduced by half. Return the veg to the pan, add the bay leaf and pour in the stock so that the lamb is just covered. Season with salt and pepper, cover the casserole and transfer to the oven for 30 minutes.
- Cut the turnips into thick wedges, add to the casserole and cook for a further hour, or until the lamb is tender. Add the French and broad beans to the pot and simmer on the stove for about 5 minutes to cook them.
IRISH STEW | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Servings 8Calories 436 per servingCategory Soups And Stews,Mains
- Heat oil in a Dutch oven over medium-high heat. Add lamb and cook, stirring, for 5 minutes. Reduce heat to medium.
- Add stout and cook, scraping to loosen browned bits. Cook, stirring, until liquid is reduced by half, about 8 – 10 minutes.
- Add broth, potatoes, onions, carrots, parsnips, garlic, thyme, rosemary and bay leaves; stir to combine. Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until vegetables are tender, about 20 – 25 minutes.
SLOW COOKED BEEF AND ALE TURNIP STEW - SIMPLY BEEF AND LAMB
From simplybeefandlamb.co.uk
Cuisine BritishServings 6
- Heat half the oil in a large frying pan under moderate heat. In a large plastic bag add the flour, seasoning and mustard. Add the beed and toss in the seasoned flour.
- Cook the beef in batches for 6-8 minutes until brown, turning occasionally. Transfer to a large slow cooker.
- In the same frying pan add the remaining oil and cook the onions and turnip for 3-4 minutes until brown. Add the mushrooms and cook for a further 2 - 3 minutes and spoon over the beef with the carrots.
- Add the frour or ale, tomatoes, honey and bay leaf. Turn the slow cooker to HIGH and cook for 4-6 hours or LOW for 8-10 hours, or according to your manufacturers' handbook.
EASY TRADITIONAL IRISH STEW MADE AUTHENTIC WITH LAMB ...
From fusioncraftiness.com
Reviews 4Calories 259 per servingCategory Irish Food
- In a large soup pot, add oil and heat over medium-high heat. Add lamb and sear on each side, remove from pot and set aside.
- In pot, add onions and carrots, stirring vigorously while scraping the bottom of the pan. Be careful not to burn the fond on the bottom, if it seems like it might burn, add some water to help scrape the brown bits.
- Add the remaining ingredients except the potato flakes, reduce heat to low and simmer for 1.5-2 hours, until meat is tender. Some cuts of meat are tougher than others, may need to stew longer. Shoulder meat is more tender than leg of lamb.
GUINNESS LAMB STEW WITH VEGETABLES - ONCE UPON A CHEF
From onceuponachef.com
Cuisine IrishCategory DinnerServings 4-6Calories 789 per serving
- Pat the lamb dry and season with salt and pepper. In a large Dutch oven or heavy pot, heat one tablespoon of oil over medium-high heat until hot and shimmering. Brown the lamb in three batches, adding one more tablespoon of oil for each batch. Do not crowd the pan and let the meat develop a brown crust before turning with tongs. It should take 5-8 minutes per batch. Transfer the browned meat to large bowl and set aside.
- Add the onions, garlic and 2 tablespoons of water to the pot. Cook until the onions are soft, stirring with a wooden spoon to scrape any brown bits from the bottom of pan, about 5 minutes.
- Add the lamb with its juices back to the pan and sprinkle with flour. Stir with a wooden spoon until the flour is dissolved, 1-2 minutes.
IRISH STOUT LAMB STEW - GARLIC & ZEST
From garlicandzest.com
4.9/5 (13)Total Time 2 hrs 55 minsCategory Main CourseCalories 658 per serving
- In a large dutch oven, brown the chopped bacon over medium high heat. Transfer crisped bacon to a paper towel lined dish. Set aside.
- In two or three batches, brown lamb in dutch oven, using bacon fat to sear the meat. Use tongs to turn the chunks of lamb over and brown all sides.
- Add all the lamb back to the pot and stir in the leeks, celery onion, parsnips and carrots. Cook over medium heat for 3-4 minutes until vegetables begin to soften. Stir in the potatoes.
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