Irish Lamb Stew is a traditional Irish recipe for St Patrick’s Day or any cold winter or fall day. All cooked on the stovetop Takes only 1-1/2 hours from start to finish. Hearty and so delicious. If you’ve never tried lamb before; odds are you will once you’ve tried this recipe. Makes 6 generous servings. Irish Lamb Stew will be loved by all of your family, friends and guests.
Prep Time: 15 Minutes.
Cooking Time: 1 Hour-15 Minutes.
2 tbsp cooking oil
(1-1/2 lb) trimmed lamb shoulder, or boneless leg of lamb,
cut into 3/4″ cubes
2 tbsp flour
1 large onion, coarsely chopped
1-1/2 cups dark beer
1 cup beef broth
1 envelope Italian salad dressing mix
3 medium size potatoes, cut into 1″ chunks
(1/2 lb) carrots (about 4 medium), cut into 1″ chunks
(1/2 lb) parsnips (about 2 medium), cut into 1″ chunks
1. Heat 1 tbsp of the oil in a large heavy saucepan or Dutch oven over medium-high heat. Coat meat with the flour. Add in batches to saucepan; cook until evenly browned, stirring occasionally and adding remaining 1 tbsp oil as needed. Remove meat from saucepan; set aside. Add onions to saucepan; cook and stir 2 minutes.
2. Stir the beer, broth and dressing mix into the onions in saucepan. Return meat to pan. Bring to a boil, stirring occasionally. Reduce heat to low; cover and simmer for 30 minutes.
3. Add in the potatoes, carrots and parsnips; stir. Cover. Simmer another 30 minutes Uncover; simmer 15 minutes longer or until meat is cooked through, vegetables are tender and sauce is thickened, stirring occasionally.
Original recipe and image from Kraft Foods. http://www.kraftrecipes.com/recipes/irish-lamb-stew-90973.aspx
YIELD: 6 Servings
Serving Size: 1/6 of recipe.