HOW TO MAKE IRISH STEW | BBC GOOD FOOD
Celebrate St Patrick's Day with Richard Corrigan's Irish stew - it's big on flavour, even bigger if you make it ahead and quite literally, let it stew...
Provided by Good Food team
Categories Dinner, Main course
Total Time 3 hours 30 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 6
Number Of Ingredients 15
Steps:
- Make the stock. Put the lamb bones in a large heavy-based saucepan with the carrot, onion, celery, herbs, peppercorns and 1 tsp salt. Pour in 3 litres/5 ¼ pints water. Bring to the boil and simmer uncovered for 2 hours.
- Strain the stock through a fine sieve to remove bones and vegetables, then return to the pan. Boil until reduced to about 1.3 litres/2 ¼ pints. (You can make the stock the day before – keep it in a covered container in the fridge, or freeze it for up to 3 months.)
- Make the stew. Cut the lamb into large chunks. Peel the potatoes (keeping both types separate) and cut into pieces of similar size to the meat. Put the two different types in separate bowls of water to keep them white. Peel the carrots and cut into slightly smaller pieces. Slice the onions into thick rings.
- Put the lamb in a large, clean saucepan. Pour in the stock and bring to the boil, skimming off all the impurities from the surface. Reduce the heat, cover and simmer gently for 10 minutes.
- Add the floury potatoes, carrots and onions. Season generously and simmer for a further 10 minutes, stirring occasionally.
- 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.
Nutrition Facts : Calories 524 calories, FatContent 23 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 45 grams carbohydrates, FiberContent 6 grams fiber, ProteinContent 37 grams protein, SodiumContent 1.09 milligram of sodium
HOW TO MAKE IRISH STEW | IRISH STEW RECIPE | FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 3 hours 0 minutes
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Yield 6 servings
Number Of Ingredients 25
Steps:
- In a large heavy-bottomed saucepan, cook the onions in oil and butter, on medium-high heat until they are translucent. Add the dried thyme and stir. Add the lamb and brown on a high heat to seal in juices. Add carrots, and pearl barley. Pour in the Chicken Stock so that it almost covers the meat and vegetables. Season with salt and pepper, and add Bouquet garni. Cover and cook on low heat for 2 hours, being careful not to boil. Place potatoes on top of the stew, cover and cook for 30 minutes until the meat is falling beautifully off the bones and the potatoes are fork tender.
- Serve the stew in large flat soup bowls, and drizzle Herb Butter over the potatoes or garnish with parsley and chives.
- Preheat the stockpot. Combine ingredients in a large heavy-bottomed saucepan and cover with water. Bring to boil and simmer for approximately 30 minutes. Then let it cool down and skim off the fat.
- Melt butter in a small saucepan. Add parsley, chives and thyme.
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LAMB STEW RECIPE: HOW TO MAKE IT - TASTE OF HOME
My grandmother used to make this stew as a special Sunday meal. It's an unforgettable treat from Ireland. —Vickie Desourdy, Washington, North Carolina
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Reviews 4.4
Total Time 02 hours 15 minutes
Category Dinner
Calories 311 calories per serving
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Reviews 4.4
Total Time 02 hours 15 minutes
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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.
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I'm sure you've heard by now that corned beef and cabbage is not authentic St. Patrick's Day food. I decided to do a little mash-up and this Irish pork stew with baby cabbage was the result. By the way, baby cabbage can be a little hard to find, but you can use Brussels sprouts, and no one will know the difference, mostly because there isn't one.
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Total Time 2 hours 50 minutes
Category Irish Stew
Calories 400.8 calories per serving
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Total Time 2 hours 50 minutes
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Calories 400.8 calories per serving
- Stir Brussels sprouts into stew and simmer until heated through, about 5 minutes. Season with salt and pepper to taste. Divide mashed potatoes between 6 bowls. Ladle stew over potatoes and top each with a pinch of parsley.
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IRISH LAMB STEW RECIPE | JAMIE OLIVER LAMB RECIPES
From jamieoliver.com
Total Time 1 hours 55 minutes
Calories 777 calories per serving
Total Time 1 hours 55 minutes
Calories 777 calories per serving
- 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.
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LAMB STEW RECIPE - BBC GOOD FOOD
A classic one-pot is the easy answer to mid-week cooking- hearty, filling, warming and packed full of veggies
From bbcgoodfood.com
Total Time 1 hours 50 minutes
Category Dinner, Main course
Cuisine British
Calories 397 calories per serving
From bbcgoodfood.com
Total Time 1 hours 50 minutes
Category Dinner, Main course
Cuisine British
Calories 397 calories per serving
- Pour over the stock, add the rosemary, cover with a lid and cook over a low heat for 1 hr. Stir in the beans and cook for 30 mins more, topping up with water if necessary, until the lamb is tender and cooked through. Serve with some crusty bread or potatoes, if you like.
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IRISH STEW RECIPE - BBC GOOD FOOD
The trick with this classic one-pot is to use a cheaper cut of meat, which means you’ll skimp on price but not quality
From bbcgoodfood.com
Total Time 2 hours 30 minutes
Cuisine Irish
Calories 627 calories per serving
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.
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Category low sugar, nut-free, spring, weeknight meals, dinner, meat, stews
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- Remove bay leaves and rosemary and garnish with parsley before serving.
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