Uncle Jacks Irish Lamb Stew |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a fairly authentic Irish Stew recipe it doesn't take much preparation time but it makes a really tasty meal especially on a cold day. Ingredients:
1/2 pounds thickly sliced bacon, diced |
3 pounds boneless lamb shoulder, cut into 2 inch pieces |
1/2 teaspoon salt |
1 teaspoon ground black pepper |
1/4 cup all-purpose flour |
1 clove garlic, minced |
1/4 cup water |
1/2 large onion, cut into bite-size pieces |
1 cups baby onions |
4 cups beef stock |
2 cups diced carrots |
1 teaspoons white sugar |
2 cups diced carrots |
4 yukon gold potatoes peeled and halved |
2 cups diced rutabagas |
1 bunch fresh rosemary or 1 teaspoon dried rosemary |
1 sprig of fresh thyme or 1 teaspoon dried thyme |
2 bay leaves |
1/2 cup white wine |
1/2 cup guinness stout |
Directions:
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
2. Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
3. Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/4 cup water and1/2 cup Guinness stout and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
4. Add carrots, baby onions, rutabagas, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 to 30 minutes until vegetables are tender.
5. It's best to refrigerate the stew overnight, and reheat it the next day for eating.
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