Lamb Stew... 1963 recipe

Cyann Privately

By
@Cann_Privately

Celebrate St Patrick's Day with this recipe from my grandma for Irish Stew with simple ingredients and slow cooking that is the key to a succulent Irish Stew.


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Serves:

6

Prep:

20 Min

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

1/3 c
flour
salt
4 lb
lamb neck, cut into cubes with bone in
3 Tbsp
crisco oil
2 can(s)
2 1lbs. cans tomatoes
1 tsp
paprika
several dashes tabasco
6
carrots, peeled and quartered
6 medium
white potatoes, peeled
8 small
onions, peeled
1/2 tsp
pepper

Directions Step-By-Step

1
In medium bowl combine flour, 1 tsp. salt, pepper: use to coat each piece of lamb well. In a Dutch oven heat crisco oil, sauce' lamb until well browned.
2
Pour tomatoes, add paprika, 2 tsp. salt, Tabasco; cover, simmer 30 minutes.
3
Meanwhile pare and quarter the carrots. Then add the carrots and potatoes to stew; cover and simmer about 20 minutes.
4
Now stir stew, add onions, cover and simmer another 30 minutes, or until meat and vegetables are fork tender. Skim fat off the surface. Save in a casserole; makes 6 servings.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: Irish
Other Tag: Heirloom