Friday, 18 November 2016

Wintery Irish Lamb Stew




Is there anything better than a stew in Winter? Personally, i don't think so! Recently i made this Irish Lamb stew for dinner when we had a guest as believe me, it's not a dish to be served up for just the two of you - you'd be eating lamb every night for weeks. 

To make this stew, ideally i would have used a slow cooker and made it the day before i needed it, but i currently don't have one so my large pot was employed as my weapon of choice.  I would still make this to have the next day... it's always better reheated after 'stewing' in it's own juices over night. 


For the Stew : 



1/2 pound thickly sliced bacon, diced

6 pounds boneless lamb shoulder, cut into 2-inch pieces

1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup plain flour
2 cloves garlic, peeled and finely chopped
1 large yellow onion, peeled and finely chopped
1/2 cup water
4 cups beef stock 
2 teaspoons sugar
4 carrots, cut into 1-inch pieces
2 large yellow onions, peeled and sliced
3 pounds potatoes, peeled, quartered, and cut into 1/2-inch pieces
1 teaspoon dried thyme, whole
1 bay leaf
1/2 cup Red wine

If your Gravy needs some thickening up, you can cheat... add a little Bisto, just a touch to really give it a rich consistency. 

Method : 

Using a large frying pan, saute the Bacon and reserve the fat and the bacon in a seperate bowl


In a large mixing bowl place the chopped lamb, salt, pepper, and flour. Roll it around to coat the meat evenly. Reheat the frying pan and in batches, brown the lamb pieces in the reserved bacon fat. If you run out of fat, use a little olive oil. Transfer the Browned lamb pieces to your casserole pot trying your best to leave a little of the fat in the frying pan. 

Add the chopped garlic and yellow onion to the frying pan and saute in the remaining fat until the onion begins to brown slightly.  Splash the frying pan with 1/2 cup of water and all together, add the garlic and onion to the casserole dish, along with the reserved bacon pieces, beef stock, and sugar. Cover and simmer for 1-1/2 hours, or until tender.




Add the carrots, potatoes, Thyme, bay leaf  and wine to the pot and simmer, with the lid on, for about 20 minutes until the vegetables are tender. 



This part is optional, Slice a potato and part cook for 5-10 minutes in boiling water.  
place the potato slices on top of your stew and scatter a little strong cheddar on top.  Stick under the grill just before serving for a little bit of crispness to your soft, warm stew. 

I recommend consuming with multiple friends, copious amounts of wine and a roaring fire... Hygge right there! Happy Weekend guys. 


Sarah x 


 Original Recipe sourced from Pinterest

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