Ballymore Irish Lamb Stew

This hearty Irish lamb stew with vegetables is perfect for celebrating St. Patrick’s Day, or any chilly weeknight.

Step: 1

Season lamb chops with salt and pepper.

Step: 2

Heat oil in a large Dutch oven over medium heat until hot but not smoking; add chops. Sear on each side, 2 to 3 minutes. Remove from the pan and set aside.

Step: 3

Pour beer into the pot and cook for 1 minute, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add lamb back to the pot.

Step: 4

Toss potatoes, carrots, and onions with salt and pepper in a mixing bowl and add to the pot. Cover with lamb stock and bring to a boil. Cover and reduce heat to medium-low. Simmer until lamb falls off the bone, about 2 hours. Stir in roux and continue to cook for 10 minutes. Stir in parsley and spoon into serving bowls.

Per Serving: 615 calories; protein 62.3g; carbohydrates 32.7g; fat 19.5g; cholesterol 68.1mg; sodium 3563.2mg.

The name of “stew” can process to both a food and a make dishes method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a flavorful water based . It’s similar to braising, instead it does have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being processing menu all of it , and the liquid all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.