Get with the theme of the day and put together a delicious Irish Stew for your St. Patrick's Day celebration. Spring is in the air and what better way to celebrate the change of seasons then with a pot warm, savory stew. This traditional stew recipe is made with lamb and rounds out well with root vegetables. The lamb in traditional Irish Stew is not usually browned, but I like to brown mine. It helps seal in the flavor of the meat and gives this Irish recipe a nice color.
I recommend making this recipe the day before you plan on serving it. This stew "ages" well.
You will need:
- 1 1/2 lb. thickly sliced bacon, diced
- 6 lbs. boneless lamb shoulder, cut into 2" pieces
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 1/2 c. all purpose flour
- 3 garlic cloves, minced
- 1 large onion, chopped
- 1/2 c. water
- 4 c. beef stock
- 2 tsp. white sugar
- 4 c. chopped carrots
- 2 large onions, cut into bite-size pieces
- 8 small red skin potatoes, cut in half(skins on)
- 1 tsp. dried thyme
- 2 bay leaves
- 1 c. white wine
Place the bacon in a large, deep skillet. Cook over medium high heat until evenly browned. Drain, crumble and set aside.
Put lamb, salt pepper and flour in large mixing bowl. Toss to coat. Brown meat in frying pan with bacon fat.
Place meat in stock pot (leave 1/4 c. of fat in frying pan). Add the garlic and onion. Saute until onion is golden brown. De-glaze pan with 1/2 c. 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 or until lamb is tender.
Add carrots, onions, potatoes, thyme, bay leaves and wine to pot. Reduce heat and simmer covered for 20 minutes or until vegetables are tender.
Serve Irish Stew with Irish Soda Bread for a delicious St. Patrick's Day meal.
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