Irish Lamb Stew

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Irish Lamb Stew

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Ingredients

Adjust Servings:
2 tbsp Butter
1.25 kg Cubed Lamb Stew
1 large Onion
4 cloves Garlic
3 large chopped Carrots
10 haved Mini Potatoes
4 Beef stock
1 cup white wine
3 tbsp Worcestershire
Seasonings
2 bay leaves
1 tbsp Fresh Rosemary
1 tbsp Fresh Thyme
1 tbsp Garlic Powder
1 tbsp Salt
1 tbsp black pepper
Optional
fresh parsley leaves
Features:
  • One Pot/Pan
  • Slow Cooker/Pressure
Cuisine:

This hearty stew can be made the slow cooker or simmered right on the stove!

  • 2 1/2 hours
  • Serves 10
  • Medium

Ingredients

  • Seasonings

  • Optional

Directions

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A classic stew that is sure to warm the soul on some of those long chillies of days. This Lamb Stew hails from Ireland and dates back to the early 1800 century and has become very popular dish Worldwide.

Irish Lamb Stew

The Irish know that this type of stew always tastes much better the next day. So that is why I make a large batch so that me and my partner can enjoy it over a few days.

Allot of recipe you will find for this stew will call for flour, I prefer not to add that since the potatoes thicken the liquid up very nice, leaving enough juice to mash them in. If you prefer a thicker stock, simply go ahead and mix 3 tbsp of flour into the beef stock before adding to the pot.

Irish Lamb Stew

I grew up eating Irish Stew though my family is not Irish. It was always served on the table around the St.Patrick’s day holiday. I did not ask my mom for her recipe, because I pretty much remember how it’s made and have been enjoying it myself over the years.

The key to making the best Irish Lamb Stew is simmering in for at least 2 hours on a Low -MEDIUM heat on the stovetop or for 8- 10 hours in the slow cooker. This really makes the stew so tender and helps to merge the flavors all together to create the most flavorful meal.

Irish Lamb Stew

Also you don’t want to use oil you want real butter and not a whole lot, 2 tbsps will do.  Along with fresh thyme and rosemary really help to kick it up a notch. Oh and also use beef stock instead of chicken it just tastes that much more better in the end.

Lamb Stew always tastes richer and better the next day. So whenever, I make it I will make a large batch and eat it over 3 days = sharing of course. Also for this recipe I used bone in cubed lamb because that is what I found this week at the grocery. However, it’s best to use cubed lamb without bones if you can find.

Irish Lamb Stew

Now let me ask you, have you ever had Irish stew? Was it as good as this one? I would love to hear what you have to say in the comments below.

May your troubles be less and your blessing be more, and nothing but happiness come through your door. -Irish Proverb

 

Notes: This stew can keep in the fridge in a airtight container to up to 3 days. If you are cooking this in the slow cooker then add 1 cup less of beef stock or add 3 tbsp of flour to thicken it up. Otherwise cooking it on the stovetop with the lid off the last 30 minutes will reduce the stock.

 


 

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Ingredients

  • 2 tbsp Butter
  • 1.25 kg Cubed Lamb Stew
  • 1 large Onion
  • 4 cloves Garlic
  • 3 large chopped Carrots
  • 10 haved Mini Potatoes
  • 4 Beef stock
  • 1 cup white wine
  • 3 tbsp Worcestershire

SEASONINGS

  • 2 bay leaves
  • 1 tbsp Fresh Rosemary
  • 1 tbsp Fresh Thyme
  • 1 tbsp Garlic Powder
  • 1 tbsp Salt
  • 1 tbsp black pepper

OPTIONAL

  • fresh parsley leaves

Instructions

  • Start by rinsing and peeling the carrots and then chop into large or small pieces whichever you prefer. Do the same with the potatoes if your using mini potatoes you can leave the skin on like I have.
  • Now rinse off your lamb stew meat and in a pot or slow cooker heat 2 tbsp of butter and saute the lamb till lightly browned.
  • Then throw in the chopped onions and garlic and saute till translucent.
  • Pour in the white wine and simmer another 3 minutes before adding the worcestershire sauce, beef stock and seasonings.
  • Simmer on the stove top covered on low heat for 2 hours or in the Slow Cooker from 8-10 hours. *If you are cooking this in the slow cooker then add 1 cup less of beef stock or add 3 tbsp of flour to thicken it up. Otherwise cooking it on the stovetop with the lid off the last 30 minutes will reduce the stock.
  • Serve warm with some crusty bread. Enjoy!

Irish Lamb Stew

 

Jacqueline

Hi, my name is Jacqueline. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food. With my easy step - by - step instructions, you too can master just about any dish. I hope you find your time here inspiring, educational and delicious!

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