Irish Lamb Stew….. A great Winter Warmer

Irish Stew 2

The Food Snobs Irish Lamb Stew.

Another great winter warmer to warm the cockles as the nights draw in and winter approaches. This is a tried and tested recipe which has very little preparation time and is cooked long and slow so you can just leave it to work its magic and develop the most wonderful gravy and meat that melts in the mouth.

Ingredients

270 g thickly sliced bacon, diced or ready diced lardons.
1kg boneless lamb shoulder, cut into 2 inch pieces
1 Tablespoon of oil suitable for cooking
25g of butter
1 Teaspoon of salt
1/2 Teaspoon of ground black pepper
2 Tablespoons of flour
2 cloves of garlic, crushed is best for this dish
2 Large onions chopped
1 medium leek sliced into thin rounds.
6-8 potatoes (new if you can find them) For me, mash or bread works better.
380 ml beef stock
100ml of white wine
A little water for deglazing (around 40ml)
1 Teaspoon of white sugar
3 large sliced carrots
3/4 large onions, cut into bite-size pieces
2 sprigs of thyme or lemon thyme
2 bay leaves
1 heaped teaspoon of dried mixed herbs

Method

Place bacon in a large, deep skillet or frying pan.
Cook over medium high heat until evenly brown. Drain, and set aside.

Put lamb, salt, pepper, and flour in a large mixing bowl or large freezer bag and toss well to coat the meat evenly.

Brown the meat in batches in the same frying pan which still has the fat from the bacon.

Place the browned meat into a large saucepan or stock pot. Then fry the onions and leeks in oil and butter gently until the onions take on a golden colour.

Add the garlic and deglaze the frying pan with a little water. Add the onion, garlic and leeks to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer on a very low heat with for 1 1/2 hours.

Add the carrots, thyme bay leaf mixed herbs and wine to the pot, cover and simmer for a further 1 1/2 hours. I like to add a good splash of Soy and Worcestershire sauce at this stage but you can leave it out if you prefer. Also add the potatoes if using.

Serve with mash and cabbage or whatever takes your fancy. I like to serve with crusty bread!

This will serve 4 hungry people on a cold winters night, but if you opt for the mash and veg option, 6 people is possible.

Happy eating!

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