Irish Lamb Stew
- Ready In:
- 2hrs 20mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1510.46 g boneless leg of lamb, cut in 1/2 inch cubes
- 118.29 ml all-purpose flour
- 12.32 ml salt
- 1.87 ml black pepper
- 8.23 ml canola oil
- 7 yellow onions, peeled,coarsely chopped
- 2 clove garlic, finely chopped
- 89.90 ml chopped fresh curly parsley
- 8.23 ml caraway seeds
- 2 bay leaves
- 534.70 ml chicken broth or 534.70 ml beef broth
- 566.99 g bottle Guinness stout or 566.99 g bottle dark beer
- 49.25 ml apple cider vinegar or 49.25 ml red wine vinegar
- 24.69 ml packed brown sugar
directions
- Combine flour, salt and pepper.
- Dredge lamb cubes in seasoned flour.
- Heat oil; brown meat over medium-high heat.
- Reduce heat to medium, add onions and garlic.
- Cook, stir 5 minutes until browned and onions are translucent.
- Add remaining ingredients, raise heat to medium-high and bring to boil.
- Reduce heat to simmer, cook (sitrring occasionally) for 90 minutes to 2 hours, or until meat is fork tender.
- Thicken gravy, if necessary, with cornstarch-sauce slurry.
- :In Ireland, the lamb used is*never* boneless.
- A stew is, by Irish tastes and sensibilities (and very much contrary to the American perception thereof),*not* an elegant dish, but rather a working dish that can be made and left unattended while good Irish lads and lassies are out toiling in the fields, tending the lambs and sheep that are used in this dish, or following other gainful pursuits and pastimes.
- The bones have been removed here to adjust this recipe to more molly-coddled American tastes.
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Reviews
-
FYI two things: A.) Bones are very nutritious and have been removed from American tables by grocers. Just try to find a knuckle now. AND B.) I bet your grandmother never used canola oil, unless this isn't really traditional. Canola oil has only been around since the 20th century. In spite of your obvious dislike for Americans, I thank you for your contribution and forgive you your prejudice. Good luck.
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RECIPE SUBMITTED BY
LastBaron
Rockville, MD
Who am I: A Swiss-trained professional chef de cuisine, also a talented graphic artist who lives on Boston's South Shore.