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Irish Stew

LeGourmetTV's picture
MMMM deep rich flavor from a very simple stew. This is the basic recipe, from here you can add your own embellishments.
Ingredients
  Onion 2 Medium, chopped
  Oil 1 Tablespoon (For frying)
  Butter 2 Tablespoon
  Thyme sprig 1
  Stewing lamb 1 Kilogram, cut in cubes (or beef)
  Carrots 7 , chopped
  Pearl barley 2 Tablespoon
  Guinness stout beer 12 Ounce (1 bottle)
  Chicken stock 3 Cup (48 tbs)
  Salt and pepper To Taste
  Bay leaf 1
  Baby potatoes 700 Gram (12-14)
Directions

MAKING
1. In a large heavy Dutch oven, add oil and butter. Drop onions and sauté on medium-high heat until translucent.
2. Add the thyme and stir well.
3. Drop lamb, then turn heat to high and brown.
4. Add carrots, and pearl barley. Pour in the beer and chicken stock so that it just covers the meat and vegetables.
5. Season with salt and pepper.
6. Throw bay leaf and cover the pot. Simmer on low heat for 2 -3 hours.
7. Place potatoes on top of the stew. Cover and cook for another 30 minutes or until the potatoes are fork tender.

SERVING
8. Serve stew hot with bread.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Irish
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Dish: 
Stew
Occasion: 
St Patricks Day
Ingredient: 
Lamb
Restriction: 
High Fiber, High Protein
Preparation Time: 
20 Minutes
Cook Time: 
210 Minutes
Ready In: 
230 Minutes
Servings: 
6

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