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 STEW RECIPE - RECIPES AND COOKING TIPS - 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
Provided by Barney Desmazery
Total Time 2 hours 30 minutes
Prep Time 30 minutes
Cook Time 2 hours
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 160C/fan 140C/gas 3. Heat the oil in a flameproof casserole. Sizzle the bacon for 4 mins until crisp. Turn up the heat, then cook the lamb for 6 mins until brown. Remove the meats with a slotted spoon. Add the onions, carrots and herbs to the pan, then cook for about 5 mins until softened. Return the meat to the pan, stir in the pearl barley, pour over the stock, then bring to a simmer.
- 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.
Nutrition Facts : Calories 627 calories, FatContent 30 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 44 grams carbohydrates, SugarContent 11 grams sugar, ProteinContent 49 grams protein, SodiumContent 2.13 milligram of sodium
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HOW TO MAKE IRISH STEW | IRISH STEW RECIPE | FOOD NETWORK
Reviews 4.1
Total Time 3 hours 0 minutes
Category main-dish
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- Melt butter in a small saucepan. Add parsley, chives and thyme.
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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.
SLOW-COOKED IRISH STEW RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 8 hours 20 minutes
Category Main course
Cuisine Irish
Calories 673 calories per serving
- Stir in the butter, season and serve scooped straight from the dish.
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.
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.
IRISH LAMB STEW RECIPE | JAMIE OLIVER LAMB RECIPES
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.
SLOW-COOKED IRISH STEW RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 8 hours 20 minutes
Category Main course
Cuisine Irish
Calories 673 calories per serving
- Stir in the butter, season and serve scooped straight from the dish.
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