Tag Archives: yellow onion

Irish Lamb Stew

The house is smelling lovely and making everyone’s mouth water.  The Irish Lamb Stew is a labor of love  and worth every minute.  The oven does most of the work, slowly cooking the lamb to melt in your mouth perfection.  And just because I am making it for St. Patrick’s Day, absolutely does not mean that you cannot make this any other day of the year.

Ingredients:

  • 3 lbs. boneless leg of lamb, cut into 1 inch cubes
  • 8 medium size Yukon gold potatoes, sliced
  • 2 large yellow onions, halved and then sliced
  • 1 1/2 lbs. carrots, sliced
  • 1/2 cup parsley, chopped
  • 4 shitake mushrooms, sliced
  • 8 baby Portobello mushrooms, sliced
  • 32 oz. beef broth
  • 1 can of Guinness
  • 1/4 cup flour.  Enough flour to coat the meat.
  •  plus about 2 tbsp. to make slurry for gravy.
  • 2 tbsp. Extra Virgin Olive Oil
  • Salt and pepper to taste

Making Irish Stew

Preparing all ingredients prior to beginning is the easiest way to keep the kitchen from exploding with all of these items.  Slice and chop all veggies and cube the meat.  You’ll need a extra large pot for this recipe because it will serve between 8-10 people.  I love my cast iron pans so I chose the largest Dutch Oven that I have.

Pre-heat the oven to 300 degrees so that it is ready when you are to put the stew in to finish cooking.

Now, in a large bowl (or using a gallon size zipper bag) pour the flour in with the meat along with salt and pepper.  Coat the lamb with the flour.  The Dutch Oven should also be pre-heated at medium high heat on the stove top with the olive oil.

Braising the Lamb

Sauté until lamb is browned.  About 10 minutes.  Then add onions and mushrooms and cook until slightly tender.  Add the carrots and potatoes.

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This part is key to the rich flavor of the stew.  DO NOT FORGET THE GUINNESS!  LOL

Lovely Day for a Guinness

Pour the whole can into the meat and veggies.  Yup the whole can.  If you would like some for yourself, open another.  Then add the beef broth and parsley.  Stir well.  Place the lid on the Dutch Oven and put the whole kit and caboodle into the oven to cook for 3 hours.

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You will want to check on the stew about every 30 minutes and stir it just to make sure it is cooking properly.  At about 30 minutes prior to the stew being finished in the oven, pull it out of the oven and make the slurry.

Take a large glass measuring cup.  I use is a 2 cup measure.  Ladle about 3-4 spoonfuls of the broth from the stew into the measuring cup and mix with  2 tbsp. of flour.  Whisk this together then pour back into the stew.  This will thicken the broth and make a wonderful gravy!

 

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Cover and return to the oven for the remaining cooking time.  Let the oven do the work for you!

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Once the Irish Lamb Stew is finished, let it stand for 15 minutes or so.  The veggies and the lamb will be so tender and delicious.  A perfect combination to serve with the Wheat Irish Soda Bread.  Cheers!

Ginger Curried Butternut Squash Soup

Ginger Curried Butternut Squash Soup

I have a thing for winter squash and Butternut Squash is at the top of the list.  The amazing thing about this Ginger Curried Butternut Squash Soup is not only how great it tastes but that it virtually makes itself.

Ginger Curried Butternut Squash Soup
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Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
30 minutes 15 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
30 minutes 15 minutes
Ginger Curried Butternut Squash Soup
Votes: 0
Rating: 0
You:
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Print Recipe
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Add to Meal Plan:
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Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
30 minutes 15 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
30 minutes 15 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Heat the olive oil in a large cast iron Dutch oven over medium high heat. Add onions, garlic, and ginger. Cook onions until slightly translucent. Add butternut squash, curry powder, and kosher salt to the pot. Stir until butternut squash is thoroughly coated with curry. Pour in the low sodium chicken stock. Cover and simmer for about 30 minutes or until the squash has the desired tenderness. Allow the soup to remain in the pot for about 15-20 minutes to rest and cool slightly. Then use a hand immersion blender to blend the soup until smooth. Serve with warm, crusty bread.
Recipe Notes

Garnish with plain Greek yogurt, sour cream, fresh herbs, or little slivers of green onions.

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