Irish Lamb Stew with Red Potato
Irish Lamb Stew recipe
Yield
6 servingsPrep
15 minCook
2 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | pound |
lamb
lean, boneless, cut into 1 1/2" squares 1/2" thick (or boneless chuck) |
|
| 1 | medium |
onions
chopped |
|
| 3 | cups |
chicken broth, low salt
|
|
| ½ | teaspoon |
thyme
crumbled |
*
|
| 1 |
bay leaves
|
*
|
|
| 6 | whole |
red skinned potatoes
|
*
|
| 15 | ounces |
onions
peeled |
|
| 1 | cup |
irish ale
or beer |
* |
| 1 | teaspoon |
salt
|
|
| 2 | tablespoons |
cornstarch
|
|
|
parsley leaves
chopped |
*
|
||
| 6 | slices |
bread, italian
optional |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 453.6 | g |
lamb
lean, boneless, cut into 1 1/2" squares 1/2" thick (or boneless chuck) |
|
| 1 | medium |
onions
chopped |
|
| 7.1E+2 | ml |
chicken broth, low salt
|
|
| 2.5 | ml |
thyme
crumbled |
*
|
| 1 | each |
bay leaves
|
*
|
| 6 | whole |
red skinned potatoes
|
*
|
| 433.5 | ml/g |
onions
peeled |
|
| 237 | ml |
irish ale
or beer |
* |
| 5 | ml |
salt
|
|
| 3E+1 | ml |
cornstarch
|
|
| 1 | x |
parsley leaves
chopped |
*
|
| 6 | slices |
bread, italian
optional |
* |
Directions
In a large heavy saucepan, heat ½ of the oil.
Add ½ of the lamb or beef and cook until well browned on one side, 5 to 7 min. Stir and cook 1 minute longer; remove meat and set aside.
Add the remaining oil the lamb (or beef) and the chopped onion to the pan and cook until browned, about 8 to 10 min. Return the first batch of meat to the pan.
Add broth and bring to a boil over medium heat. Add thyme and bay leaf; lower heat to low, and simmer for 1 hour.
Add potatoes, onions, ale and salt. Cover and simmer until potatoes are tender, 30 to 40 minutes.
To thicken stew, add cornstarch to ¼ cup cold water in a small bowl; stir until smooth. Add to simmering stew; stir gently until thickened.
Garnish with parsley; serve with bread.
