Anna Weicht

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Irish Lamb Stew

March 14, 2017

Have you been looking for a good lamb stew?  Look no further!  You found it.  I love the simplicity of this rustic dish.  It also has amazing savory flavors that are hard to resist!  Serve this classic stew with Irish soda bread (our next blog post), and you will have a hearty delicious meal that will get you warm in no time.

Bon Appetit!

 

Tips: 

Plan ahead!  Read through the recipe before you begin cooking.  The directions call for an oven proof Dutch oven (6 quart).  If you do not have an oven proof Dutch oven, you can transfer the meat and veggies to a baking dish after you are done cooking them on the stove top, and then continue as directed.  Save the pot you cooked the meat and veggies in previously, because you will need it again to finish off the stew.

 

This stew can be made a day ahead.  The flavor will get even better over time!

 

Ingredients:

  • 1 and 1/2 pounds lamb stew meat

  • 2 tablespoons olive oil, divided

  • 3 large onions, quartered

  • 3 medium carrots, cut into 1 inch pieces

  • 4 small potatoes, peeled and cubed

  • 1 (14 and 1/2 ounces) can beef broth

  • 1 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 tablespoon butter

  • 1 tablespoon flour

  • 2 teaspoons fresh parsley, minced

  • 2 teaspoons fresh chives, minced

  • 1/2 teaspoon fresh thyme, minced

 

Directions:

In a Dutch oven or large (6 quart) heavy pot, brown the meat in 1 tablespoon of olive oil over medium heat, until the meat is no longer pink.  Remove the meat with slotted spoon (spoon with holes in it) and set aside.  Add the onions, carrots, and remaining oil (1 tablespoon) to the pan.  Cook for 5 minutes or until the onions are tender, stirring occasionally.  Add the potatoes, broth, salt, pepper, and lamb.  Bring mixture to a boil.  Remove from heat. 

 

Cover the mixture and bake at 350F for 50 to 60 minutes or until the meat and veggies are tender.  With a slotted spoon, remove meat and veggies to a large bowl.  Set them aside.  Pour remaining pan juices in a small bowl.  In the Dutch oven, melt butter over medium/high heat.  Stir in the flour until smooth.  Gradually whisk in the pan juices.  Bring to a boil.  Cook and stir for 2 minutes or until thickened.  Stir in the parsley, chives, thyme, meat, and veggies.  Heat the stew, until all components are warm.  This recipe serves four.

 

SMLXL

 

(edited by Anna Weicht)

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