IRISH BROTH RECIPES

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IRISH LAMB STEW | ALLRECIPES



Irish Lamb Stew | Allrecipes image

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

1?½ pounds thickly sliced bacon, diced
6 pounds boneless lamb shoulder, cut into 2 inch pieces
½ teaspoon salt
½ teaspoon ground black pepper
½ cup all-purpose flour
3 cloves garlic, minced
1 large onion, chopped
½ cup water
4 cups beef stock
2 teaspoons white sugar
4 cups diced carrots
2 large onions, cut into bite-size pieces
3 potatoes
1 teaspoon dried thyme
2 bay leaves
1 cup white wine

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



Chicken and barley broth - Irish Times image

Provided by Jess Murphy

Total Time 40 minutes

Yield 4

Number Of Ingredients 17

6 chicken thighs, on the bone, skin removed
2 white onions, chopped
3 carrots, peeled and chopped
3 celery sticks, chopped
1 bulb fennel, chopped
1 small turnip, peeled and chopped
3 cloves garlic, minced
3 bay leaves
1tsp fennel seeds
Half tsp caraway seeds
60ml dry white wine
1.5litres chicken stock
150g pearl barley
Small handful of dill, chopped
Small handful of parsley, chopped
Small handful lovage, chopped
Ground white pepper

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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