Ballymaloe Irish Stew

Recipe adapted from Irish Country Cooking by Darina Allen, published by Viking Penguin, 1996; posting for ZWT.

Ready In:
2hrs 45mins
Serves:
Units:

ingredients

directions

  • Season the lamb chops with salt and pepper.
  • In a large Dutch oven, over medium heat, add the oil. When the oil is hot, but not smoking add the chops. Sear for 2 to 3 minutes on each side Remove the chops from the pan and set aside. Add the beer and continue to cook for 1 minute, scraping any brown particles off the bottom of the pan.
  • Add the lamb back to the pan. In a mixing bowl, toss the vegetables with salt and pepper. Add the vegetables to the pan. Cover with the stock Bring the liquid to a boil, cover and reduce the heat to medium low Simmer for about 2 hours or until the lamb falls off the bone.
  • Stir in the roux and continue to cook for 10 minutes.
  • Stir in the parsley and spoon into serving bowls.
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@AZPARZYCH
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@AZPARZYCH
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"Recipe adapted from Irish Country Cooking by Darina Allen, published by Viking Penguin, 1996; posting for ZWT."
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  1. NurseJaney
    *Made for Australia/NZ Swap #73* WOW!!! how easy this was !! I started with 4 thick, meaty lamb loins -(could have used more !). Followed directions as listed, with exception of lamb stock --- NONE to be found -- not even Wegman's ! Had to sub beef stock. It was DE-lish -- even DH, who is leary of lamb, thought it very tasty ! I have some small lean beef cubes, which I will season and add to the stew when I heat it up -- and maybe some sliced 'shrooms ! Thanks for posting, AZPARZYCH !!!
    Reply
  2. AZPARZYCH
    Recipe adapted from Irish Country Cooking by Darina Allen, published by Viking Penguin, 1996; posting for ZWT.
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