Recipe: Irish Lamb Stew

Irish Beef Stew

Irish Beef Stew

This morning I woke to sunny skies and balmy temperatures for January in the mountains of NC. As the day has progressed, the temperatures have dropped and clouds have invaded those picturesque skies with the drum beat of winter riding on the wind. My Irish roots have pointed my mind in the direction of comfort food, and I always find the most comfort in simple, elegant, and tasty recipes. So here I share with you a delightful recipe for lamb stew that can be thrown together in a dutch oven and forgotten until time to eat. I would recommend a nice bold syrah from Chile, or Washington State … maybe something from the year of 2005 or so would do the trick ever so nicely! If you much do a white with this dish, go bold…maybe a 2008 Chardonnay from Mendocino County, California.

Cheers and Bon Appitite!

1 tablespoon oil
1 pound lamb (cut into bite sized pieces)
1 onions (roughly chopped)
2 cloves garlic
2 tablespoons flour
1 Bluer Francish Wine  (or other red wine of choice)
* beef stock
1 tablespoon rosemary (chopped)
1 tablespoon thyme (chopped)
1 bay leaf
salt and pepper to taste
2 white potatoes (cut into bite sized pieces)
4 carrots (cut into bite sized pieces)
1 handful parsley (chopped) garnish

1. Heat the oil in a large pot.
2. Add the lamb and brown on each side.
3. Add the onions and saute until tender, about 5-7 minutes.
4. Add the garlic and saute until fragrant, about 1 minute.
5. Sprinkle in the flour and stir.
6. Add the Re Wine and enough beef stock to cover.
7. Add the rosemary, thyme, bay leaf, salt and pepper.
8. Bring to a boil, reduce the heat and simmer until the lamb it fork tender, about 1-2 hours.
9. Add the potatoes and carrots and some more beef stock to cover.
10 Bring to a boil, reduce the heat and simmer until they are tender, about 20-60 minutes depending on cut.
11. Plate and garnish with parsley.


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