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Irish Stew With Ale

Southern.Crockpot's picture
Ingredients
  Boneless lamb shoulder 3 Pound
  Flour 1⁄2 Cup (8 tbs)
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Onion 1 Large, chopped
  Butter/Margarine 3 Tablespoon
  Ale 24 Ounce (2 Bottles, 12 Ounces Each)
  White onions 16 Small
  Carrots 8 , cut into 1/2 inch pieces
  Potatoes 2 Pound, pared and quartered (6 Medium Size)
  Turnips 2 , pared and cubed
Directions

GETTING READY
1. In a bowl, place the lamb cubes and sprinkle flour, salt, and pepper over them. Toss to coat.

MAKING
2. In a large Dutch oven or flameproof casserole, melt the butter.
3. Add the dredged lamb cubes and chopped onion and sauté, stirring frequently, until well browned, about 10 minutes.
4. Tip in the ale and give a good stir to blend.
5. Cover with the lid and simmer meat for almost 1 hour.
6. Stir in the prepared vegetables, re-cover and simmer for another 45 minutes until meat and vegetables are fork tender.

SERVING
7. Ladle stew into one large tureen or into individual deep dish plates and serve with crusty Irish bread.

TIPS
If stew is very liquidy after meat and vegetables are tender, remove them to serving bowl with slotted spoon then measure liquid and add about 1-2 tablespoons flour for each cup of liquid to make a slurry with ale or water and use it to thicken the stew.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Lamb
Preparation Time: 
10 Minutes
Cook Time: 
120 Minutes
Ready In: 
130 Minutes
Servings: 
8

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