Irish Lamb Stew with Roasted Root Veg

Great way to use up roast lamb leftovers. The meat becomes so tender after being simmered for so long. My Irish husband ate 3 huge bowls of this the first time I made it. He said it was better than his grandma’s back at home in Ireland.

INGRIDIENT

2 tablespoons olive oil

1 ½ pounds roasted lamb, cubed

2 tablespoons all-purpose flour, or as needed

1 tablespoon olive oil

2 ½ cups thinly sliced leeks

1 ½ quarts beef stock

1 (19 ounce) can stewed tomatoes, drained

2 cups leftover lamb gravy

1 (15 ounce) can Irish stout beer (such as Guinness®)

2 large russet potatoes, peeled and cut into 1-inch pieces

3 large carrots, peeled and cut into 1-inch pieces

3 parsnips, peeled and cut into 1-inch pieces

1 turnip, peeled and cut into 1-inch pieces

4 cloves garlic, halved, or more to taste

¼ cup olive oil

¼ cup balsamic vinegar

1 teaspoon ground rosemary

1 teaspoon coarse salt

1 teaspoon ground black pepper

½ cup boiling water

3 tablespoons beef gravy granules (such as BISTO)

1 tablespoon cornstarch

2 tablespoons cold water

DIRECTION

Step: 1

Preheat oven to 400 degrees F (200 degrees C).

Step: 2

Heat 2 tablespoons olive oil in large pot over medium-high heat. Coat lamb with flour and cook in the hot oil until the sides start turning golden, 1 to 2 minutes per side. Transfer to a plate.

Step: 3

Heat 1 tablespoon oil in the same pot. Add leeks and cook until transparent and some slices are golden, about 5 minutes. Stir lamb back into the pot. Cook for 2 to 3 minutes. Stir in beef stock, tomatoes, gravy, and beer. Reduce heat to low, cover, and simmer stew until vegetables are done roasting, 1 to 1 1/2 hours.

Step: 4

Place potatoes, carrots, parsnips, turnip, and garlic in a large glass baking dish. Coat with 1/4 cup olive oil and balsamic vinegar. Season evenly with rosemary, salt, and pepper.

Step: 5

Roast vegetables in the preheated oven, stirring every 20 to 30 minutes, until soft and starting to brown, 1 to 1/2 hours.

Step: 6

Stir hot vegetables carefully into the lamb stew. Bring to a boil. Mix 1 cup liquid from the pot with 1/2 cup boiling water and gravy granules in a small bowl until smooth. Stir into the stew. Dissolve cornstarch in 2 tablespoons water and add into the stew. Stir until stew thickens, about 5 minutes.

NUTRITION FACT

Per Serving: 458 calories; protein 19.9g; carbohydrates 47.9g; fat 20.1g; cholesterol 38mg; sodium 1989.7mg.

The name of “stew” can process to both a food and a cooking method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, but it makes have a few notable differences. The meat is chopped into smaller pieces but of being cooked all of it , and the liquid all of it covers the contents in a stew as different 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 being a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s cozy factor goes way beyond preserving you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.

(Quail) Egg Salad Sandwiches on a Stick Author : Buckwheat Queen

1-2-3 Jambalaya Author : From the Kitchen at Johnsonville Sausage

1-Pot, 3-Bean Chicken Stew Author : Jean Carper

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed