Stew Recipes » Lamb Stew

Irish Stew And Dumplings

admin — Mon, 03 Mar 2008 06:17:25 +0000

* 2 ¾ Lb lamb or beef
* 2 Tbsp of seasoned flour
* 12 ½ oz onions, sliced
* 8 oz carrots, sliced
* 2 medium leeks, washed and sliced
* 1 large potato, peeled and diced
* 2 ½ pt chicken stock
* salt and pepper
* 2 bay leaves
* 8 ½ fl oz red wine
* 7⁄8 oz butter
* 4 Tbsp oil
* and for the dumplings:
* 3 7⁄8 oz self-raising flour
* 1 Tbsp fresh parsley
* 1 ¾ oz shredded suet
* 1 large saucepan
* 1 cutting board
* 1 serving dish
* 1 knife
* 1 slotted spoon
* 1 spoon
* 1 serving bowl

Step 1:
Cube the meat
Prepare the meat.Ideally the meat should be cut into 2cm cubes, but also remember that whilst getting rid of any excess fat it’s good to leave some connective tissue as this adds to the overall flavour.
Sprinkle the meat cubes with seasoned flour.

Step 2:
Sear the meat
Heat up your saucepan and add a little oil and butter. Lightly sear the meat. You will probably have to do it in batches.

Step 3:
Prepare for stewing
Pour the wine into the pan to flavour the ingredients. Layer the meat, onions, carrots, leeks and potatoes on top.

Step 4:
Simmer
Pour in the stock and add the bay leaves. Bring it to a simmer. Let it cook for 2 hours with the lid on.

Step 5:
Prepare the dumplings
Now for the dumplings! Mix the flour, parsley, salt and pepper in a bowl. Gently add the suet. It should not be rubbed in. Add some cold water and gradually mix into an elastic dough.
When you have achieved the right consistency, divide the dough into eight dumplings.

Step 6:
Set aside the meat
Once the Irish stew is ready, remove all the meat and vegetables, transfer them to a warm serving dish and cover with foil. Strain the liquid into a smaller saucepan to cook the dumplings.

Step 7:
Cook the dumplings
Bring the remaining liquid back to the boil and put the dumplings in the pan. Cover them and leave them to boil for about 20 to 25 minutes.
Do not let them come off the boil.

Step 8:
Prepare to serve
Arrange the meat, vegetables and dumplings in your serving dish, pour over the sauce, sprinkle over the chopped parsley, taste and season if required.
Serve the Irish stew while piping hot.

Rustic Lamb Stew

admin — Mon, 03 Mar 2008 05:45:50 +0000

INGREDIENTS:
* 1 1/2 pounds boneless, lean lamb stew meat, cut in 1 in. cubes
* 1 tsp. salt
* 1/2 tsp. pepper
* 1/4 cup all purpose flour
* 2 tbsp. vegetable oil
* 1 lg. (1 cup) onion, sliced thin
* 2 cups water
* 1 cup baby carrots
* 2 cups diced rutabaga or turnips
* 1 cup frozen peas, thawed

PREPARATION:
Sprinkle lamb with 1/2 teaspoon salt and the pepper. Coat with flour. Heat oil in a 2 to 3 quart Dutch oven over medium-high heat. Brown lamb a few pieces at a time in the hot oil. Remove to Crock Pot with slotted spoon. Reduce heat to medium. Add onion and cook 3 to 4 minutes, stirring occasionally until lightly browned. Stir in the water, scraping up browned bits on bottom of pot. Transfer onion mixture to the Crock Pot; add carrots and rutabaga. Cover and cook on low for 8 to 10 hours, adding peas during the last 30 to 45 minutes.
Serves 4.

Lamb and Vegetable Stew

admin — Mon, 03 Mar 2008 05:37:15 +0000

INGREDIENTS:
* 2 pounds lamb stew meat, or cubed lean boneless lamb
* 2 medium tomatoes, peeled and seeded, chopped
* 1 summer squash
* 1 zucchini
* 2 to 3 medium potatoes
* 1 can mushrooms, sliced
* 1/2 cup bell peppers, chopped
* 1 cup onions, chopped
* 2 teaspoons salt
* 1 garlic clove, crushed
* 1/2 teaspoon thyme leaves
* 1 bay leaf
* 2 cups stock, chicken
* 2 tablespoons butter
* 2 tablespoons flour

PREPARATION:
Slice summer squash and zucchini. Dice potatoes.

Place lamb and vegetables in slow cooker. Mix salt, garlic, thyme, and bay leaf into stock; pour over lamb and vegetables. Cover and cook on low 8 to 9 hours, until lamb and vegetables are tender.

Turn to high setting. Blend flour and butter, then shape into small balls. Drop into stew and cook, stirring frequently, until thickened.
Serve over hot cooked noodles or rice.
Serves 8.

Crockpot Irish Lamb Stew

admin — Mon, 03 Mar 2008 05:35:19 +0000

INGREDIENTS:
* 2 1/2 pounds boneless lamb, cut in 1 1/2-inch cubes
* 2 tablespoons vegetable oil
* 1 1/2 teaspoons salt
* 1/2 teaspoon pepper
* 4 turnips, cut in 1/2-inch cubes
* 4 carrots, sliced 1/2-inch thick
* 2 medium onions, sliced
* 4 potatoes, quartered
* 2 tablespoons flour
* 2 tablespoons chopped parsley

PREPARATION:
Brown the meat in oil. Put all ingredients except flour and parsley in the Crock Pot with the meat. Add 2 cups water and cook on low, covered for 8 to 10 hours. Uncover and turn on high. Blend flour with 1/4 cup water until it forms a paste; slowly add to stew, stirring constantly until slightly thickened. Stir in parsley and serve.

Irish Lamb Stew Recipe

admin — Mon, 03 Mar 2008 05:34:51 +0000

INGREDIENTS:
* 2 1/2 cups chicken broth
* 3 carrots, scraped and thinly sliced
* 2 onions, thinly sliced
* 1 pound potatoes, peeled and thinly sliced, about 5 medium potatoes
* 2 pounds lamb neck pieces or shoulder chops, trimmed
* 1/8 teaspoon salt
* 1/8 teaspoon pepper
* finely chopped parsley, for garnish

PREPARATION:
Place the chicken broth into a saucepan and bring to a boil. Put all the vegetables in the crockpot; arrange the lamb on top.

Add boiling stock and salt and pepper to taste. Cook for 3 1/2 to 4 1/2 hours on HIGH or 7 to 9 hours on LOW.

Sprinkle parsley over the stew and serve hot with thick, crusty bread.
Serves 4.