Traditional Irish Stew
Also, this is aboslutely AMAZING with some Irish soda bread, which I will be posting as well. :)
For those of us who want something quick and easy, you can make this in the slow cooker a day in advance.
This is a white stew, which means the meat itself isn't browned before going in. Also, making it a day in advance really brings out the combinations of flavors and gives them time to blend together. :)
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- 1/4 c
- all purpose flour
- 3 lb
- neck of lamb, trimmed of all visible fat (if you aren't a lamb fan, you can sustitute beef instead)
- 3 large
- yellow onions, chopped
- 3 large
- carrots, sliced
- starchy potatoes, such as russets, yukon golds or white rounds; quartered
- 1/2 tsp
- dried thyme
- 3 1/2 c
- hot beef stock
- 2 Tbsp
- chopped fresh parsley, for garnish
- salt and pepper
1Preheat oven to 225 F. Put flour into a large Ziploc bag and season well with salt and pepper. Add your lamb and shake well to coat. Do this in batches if necessary. Arrange the lamb in the bottom of a flameproof dutch oven.
2Layer your onions, carrots and potatoes on top of the lamb.
3Sprinkle in the thyme and pour in the beef stock. Cover and cook in preheated oven for 7-8 hours. Garnish with the parsley and serve straight from your dutch oven.