IRISH LAMB STEW | ALLRECIPES
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!
Provided by Danny O'Flaugherty
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Total Time 2 hours 45 minutes
Prep Time 20 minutes
Cook Time 2 hours 25 minutes
Yield 10 servings
Number Of Ingredients 16
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
- Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
- Place 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.
- Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.
Nutrition Facts : Calories 671.7 calories, CarbohydrateContent 26.3 g, CholesterolContent 162.7 mg, FatContent 39.3 g, FiberContent 4 g, ProteinContent 46.4 g, SaturatedFatContent 15.6 g, SodiumContent 1189.4 mg, SugarContent 5.6 g
CHICKEN AND BARLEY BROTH - IRISH TIMES
Provided by Jess Murphy
Total Time 40 minutes
Yield 4
Number Of Ingredients 17
Steps:
- 1. Add a small bit of oil to a large pot and when it is sizzling, add the chicken thighs and brown them for eight minutes on each side. Remove from pan and carefully shred the chicken with two forks. Set aside. 2. While the pan is still hot, add the fennel seeds, caraway seeds and bay leaves. Quickly give a stir and add the white wine. This will deglaze all the chicken bits from the pan. Allow the wine to start to simmer and reduce slightly, about three to five minutes. 3. Add the onion, carrots, celery and turnip. Cook for five minutes and add the chicken stock. Allow to come to the boil and turn down the heat to a simmer and gently cook for 30 minutes until vegetables are cooked. 4. Add the pearl barley and cook for about 10-12 minutes more, until cooked through and soft. 5. Add the shredded chicken thighs, white pepper, and season to taste. Add the fresh herbs and serve with a drizzle of sour cream and homemade bread on the side.
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