s IRISH LAMB STEW 1*** s |
Ingredients
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Instructions Instructions: *** 1-4-08 very good note you need two piles of onions *** Submitted by: Danny O'Flaugherty Rated: 5 out of 5 by 186 members Prep Time: 20 Minutes Cook Time: 2 Hours 25 Minutes Ready In: 2 Hours 45 Minutes Yields: 10 servings "Juicy cubes of lamb are tossed in seasoned flour and browned in bacon fat - and that's just the start of this rich and hearty stew! Garlic, onion, beef stock, carrots, potatoes, thyme, bay leaves, and wine all converge to make a one-pot Irish feast." INGREDIENTS: 1 1/2 pounds thickly sliced bacon, diced 6 pounds boneless lamb shoulder, cut into 2 inch pieces 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 cup all-purpose flour 3 cloves garlic, minced 1 large onion, chopped 1/2 cup water 4 cups beef stock 2 teaspoons white sugar 4 cups diced carrots 2 large onions, cut into bite- size pieces 3 potatoes 1 teaspoon dried thyme 2 bay leaves 1 cup white wine 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 1/2 cup water 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, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender. ALL RIGHTS RESERVED ¬ 2008 Allrecipes.com Printed from Allrecipes.com 12/26/2008 Click here to find out more! Click here to find out more! Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com. |
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