s IRISH LAMB STEW 1*** s   



Yields: 0


Ingredients


 
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
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