IRISH STEW WITH LAMB RECIPES
IRISH LAMB STEW RECIPE | JAMIE OLIVER LAMB RECIPES
Total Time 1 hours 55 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 180ºC/gas 4.
- Heat the butter in a large frying pan over a medium heat and brown the lamb chops, then remove to a plate.
- Peel and finely slice the onions and carrots, then add to the pan and soften for 5 minutes. Transfer to a bowl.
- Add a wineglass of water and deglaze the pan for 5 minutes.
- Peel and slice the potato, then spread half in a layer in a large casserole dish and season well.
- Add a layer of onion and carrot, the lamb chops, thyme and bay leaves, then season again.
- Add the remaining onion and carrot and sprinkle the pearl barley on top. Layer over the remaining potato, the deglazed liquid and 500ml of water.
- Cover and bake for 1 hour 30 minutes, or until the meat is tender and the potato starts to crisp up, then serve.
Nutrition Facts : Calories 777 calories, FatContent 33 g fat, SaturatedFatContent 16 g saturated fat, ProteinContent 64.8 g protein, CarbohydrateContent 58.8 g carbohydrate, SugarContent 11.8 g sugar, SodiumContent 1.5 g salt, FiberContent 4.2 g fibre
IRISH LAMB STEW RECIPE - MARTHA STEWART
This satisfying Irish Lamb Stew, filled with tender meat and vegetables, is just the thing for a cold winter's night.
Provided by Martha Stewart
Categories Lamb Recipes
Total Time 2 hours 15 minutes
Prep Time 30 minutes
Number Of Ingredients 10
Steps:
- In a large bowl, season flour with salt and pepper. Dredge lamb in flour mixture, shaking off excess. In a Dutch oven, heat oil over medium heat. Working in batches, brown lamb on all sides, about 5 minutes per batch. Transfer to a plate.
- Pour 1/4 cup water into pot, scraping up browned bits from bottom with a wooden spoon. Add onion; cook, stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes. Return lamb to pot; stir in thyme, beer, and 1 1/2 cups water. Cover; simmer until lamb is tender, 1 to 1 1/2 hours.
- Add potatoes, carrots, and 1/2 cup water. Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper. Let cool completely before storing. Stir in parsley just before serving.
Nutrition Facts : Calories 415 g, FatContent 17 g, FiberContent 3 g, ProteinContent 37 g
More about "irish stew with lamb recipes"
HOW TO MAKE IRISH STEW | IRISH STEW RECIPE | FOOD NETWORK
Reviews 4.1
Total Time 3 hours 0 minutes
Category main-dish
Cuisine european
- Melt butter in a small saucepan. Add parsley, chives and thyme.
HOW TO MAKE IRISH STEW | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 3 hours 30 minutes
Category Dinner, Main course
Cuisine Irish
Calories 524 calories per serving
- Add the waxy potatoes and thyme. Simmer until the lamb is tender (15-20 minutes). Take off the heat, cover (don’t stir) and leave for 15 minutes. (You can make this up to 2 days ahead and keep in the fridge). Garnish and serve.
IRISH STEW RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 2 hours 30 minutes
Cuisine Irish
Calories 627 calories per serving
- Sit the chunks of potato on top of the stew, cover, then braise in the oven, undisturbed, for about 1½ hrs until the potatoes are soft and the meat is tender. The stew can now be chilled and kept in the fridge for 2 days, then reheated in a low oven or on top of the stove. Remove from the oven, dot the potatoes with butter, scatter with the spring onions and serve scooped straight from the dish.
LAMB STEW RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.4
Total Time 02 hours 15 minutes
Category Dinner
Calories 311 calories per serving
- Preheat oven to 325°. In an ovenproof Dutch oven, brown lamb in butter and oil in batches. Remove and keep warm. In the same pan, saute carrots and onions in drippings until crisp-tender. Add garlic; cook 1 minute. Gradually add broth and beer. Stir in lamb, potatoes, bay leaves, thyme, rosemary, salt and pepper., Cover and bake 1-1/2 to 2 hours or until meat and vegetables are tender, stirring every 30 minutes. Discard bay leaves, thyme and rosemary. Stir in cream; heat through.
Freeze option: Place individual portions of stew in freezer containers and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
MARY BERRY’S IRISH STEW RECIPE BY MARY BERRY
From thehappyfoodie.co.uk
Cuisine Irish
Cook time: 2-2½ hours, plus resting
1. Preheat the oven to 180°C/160°C Fan/Gas 4.
2. Season the flour with salt and pepper and then toss the lamb in the flour. Heat some of the oil in a wide-based flameproof and ovenproof casserole dish with a lid, then fry the lamb on all sides over a high heat for 4–6 minutes until golden. Fry the lamb in batches, adding more oil as needed and removing each batch with a slotted spoon to set aside while you cook the rest.
3. Add a little more oil to the pan, then tip in the onions, celery and carrots and fry over a medium-high heat for 4–5 minutes. Add the bay leaves and thyme and scatter the browned lamb over the top. Pour over the stock and bring to the boil.
4. Reduce the heat and arrange the potatoes on top. Season with salt and pepper as you layer the potato slices, gently pressing down so the liquid rises to cover them.
5. Cover with the lid and carefully transfer to the oven to cook for 1½–2 hours or until the lamb and potatoes are both tender. Increase the oven temperature to 200°C/180°C fan/Gas 6, remove the lid and cook for a further 8–10 minutes or until the potatoes are golden.
6. Allow to stand for 5 minutes and remove the bay leaves before serving with a leafy green vegetable, such as chard or cabbage.
Mary’s Classic Tips:
* Ask your butcher to give you the bones from the filleted neck – perfect for making stock. Roast the bones for a fuller flavour, then cover with water and simmer with herbs and chopped vegetables for an hour. Freeze to use when you next make stew.
* Check the stew after 1½ hours – you don’t want it to dry out, particularly as it will be cooked for another 8–10 minutes.
MARY BERRY’S IRISH STEW RECIPE BY MARY BERRY
From thehappyfoodie.co.uk
Cuisine Irish
Cook time: 2-2½ hours, plus resting
1. Preheat the oven to 180°C/160°C Fan/Gas 4.
2. Season the flour with salt and pepper and then toss the lamb in the flour. Heat some of the oil in a wide-based flameproof and ovenproof casserole dish with a lid, then fry the lamb on all sides over a high heat for 4–6 minutes until golden. Fry the lamb in batches, adding more oil as needed and removing each batch with a slotted spoon to set aside while you cook the rest.
3. Add a little more oil to the pan, then tip in the onions, celery and carrots and fry over a medium-high heat for 4–5 minutes. Add the bay leaves and thyme and scatter the browned lamb over the top. Pour over the stock and bring to the boil.
4. Reduce the heat and arrange the potatoes on top. Season with salt and pepper as you layer the potato slices, gently pressing down so the liquid rises to cover them.
5. Cover with the lid and carefully transfer to the oven to cook for 1½–2 hours or until the lamb and potatoes are both tender. Increase the oven temperature to 200°C/180°C fan/Gas 6, remove the lid and cook for a further 8–10 minutes or until the potatoes are golden.
6. Allow to stand for 5 minutes and remove the bay leaves before serving with a leafy green vegetable, such as chard or cabbage.
Mary’s Classic Tips:
* Ask your butcher to give you the bones from the filleted neck – perfect for making stock. Roast the bones for a fuller flavour, then cover with water and simmer with herbs and chopped vegetables for an hour. Freeze to use when you next make stew.
* Check the stew after 1½ hours – you don’t want it to dry out, particularly as it will be cooked for another 8–10 minutes.
BEST IRISH STEW RECIPE - HOW TO MAKE IRISH STEW - DELISH
From delish.com
Reviews 4.7
Total Time 1 hours 10 minutes
Category gluten-free, nut-free, weeknight meals, winter, dinner, main dish, meat
Cuisine Comfort Food
- In a large Dutch oven over medium heat, heat 2 tablespoons oil. Season beef with salt and pepper, then add to pot and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer beef to a plate. In same pot, add remaining tablespoon oil and cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and cook until fragrant, 1 minute. Add beef back to Dutch oven, then add potatoes, broth, beer, and thyme. Bring to a boil, then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef and potatoes are tender, 30 minutes. Garnish with parsley before serving.
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