How To Make Irish Lamb Stew | Allrecipes.com

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: beef chuck

Chicken is lower in fat, and beef chuck is often more affordable.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lighter, while bouillon cubes are budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be less expensive.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber, while cornstarch is a cheaper thickener.

Cut up 3 pounds of boneless lamb shoulder or leg into two inch pieces.

Peel and mince 1 large clove of garlic.

Peel and chop half of a large onion.

Dice 3/4 pound of thick sliced bacon.

Put 1/4 cup of all-purpose flour into a large bowl; stir in 1/4 teaspoon of salt and 1/4 teaspoon of ground black pepper.

Add the lamb cubes to the flour mixture and toss to coat them evenly.

Cook the bacon in a large heavy pot over medium-high heat until evenly browned; transfer to paper towels to drain.

Brown the lamb in the bacon fat in batches; remove from the pot when evenly browned.

Drain all but 2 tablespoons of the fat from the pot; add the onions and garlic, cooking until the onion is golden.

Add 1/4 cup of water to deglaze the pot, stirring to scrape up the brown bits.

Add 2 cups of beef stock and 1 teaspoon of sugar; add back the lamb and bacon.

Stir well, cover, and simmer for about 1.5 hours.

Peel and dice 2-3 carrots; peel and cut 2 small potatoes into bite-sized pieces.

After 1.5 hours, stir in the carrots, potatoes, 1/2 teaspoon of dried thyme, 1/2 cup of white wine, 1 diced onion, and 1 bay leaf.

Stir and bring the stew to a boil; cover, reduce heat, and simmer for 20 minutes or until vegetables are tender.

Garnish with fresh chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens