Irish Eyes are Smilin' Lamb Stew

Name: Irish Eyes are Smilin' Lamb Stew
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Ingredients: 1 cup burgundy or dry red wine; 1 garlic clove, minced; 2 bay leaves; 1 tsp. salt or to taste; 1/2 tsp. fresh cracked black pepper or to taste; 1/2 tsp. dried thyme, crush between thumb and fingers when adding; 3 lbs. lamb meat, or sub beef stewing meat such as chuck, blade or arm roast; 1/4 cup olive oil; 2 cans beef broth or consomme; 1 (16 oz. / 1 lb.) bag baby carrots; 1 large onion, diced or thin wedges seperated; 6 red or yukon gold potatoes, unpeeled cut lg. bite-sized; 1 rib celery, thinly sliced; 2 Tbl. cornstarch; 2 Tbl. cold water

By Kelly Williams
@WildfloursCottageKitchen

Even if you aren't Irish, your eyes will definately be smilin' when you sit down to this traditional Irish Lamb Stew! Don't care for lamb? Well, you can just sub beef if you prefer! I love to make this stew and serve it "pub-style" with buttered toast points or crusty warm bread for dunkin', and of course, a nice cold green beer to wash it all down! Slainte! ("Cheers!" or "To your health!" in Irish. A popular toast in Ireland.) Hope you enjoy my stew!
Photo by me.

Rating:

★★★★★ 2 votes5

Comments:

9 Comments

Prep:

30 Min

Cook:

2 Hr

Ingredients

Add to Grocery List

1 cup

burgundy or dry red wine
1

garlic clove, minced
2

bay leaves
1 tsp.

salt or to taste
1/2 tsp.

fresh cracked black pepper or to taste
1/2 tsp.

dried thyme, crush between thumb and fingers when adding
3 lbs.

lamb meat, or sub beef stewing meat such as chuck, blade or arm roast
1/4 cup

olive oil
2 cans

beef broth or consomme
1

(16 oz. / 1 lb.) bag baby carrots
1

large onion, diced or thin wedges seperated
6

red or yukon gold potatoes, unpeeled cut lg. bite-sized
1

rib celery, thinly sliced
2 Tbl.

cornstarch
2 Tbl.

cold water

How to Make Irish Eyes are Smilin' Lamb Stew

Step-by-Step

Cut up meat into large bite-sized pieces, trimming fat. Combine first 6 ingredients. Pour over meat in a shallow dish or place into ziploc baggie. Cover and refrigerate for at least 6-8 hours or overnight. Drain meat, reserving marinade. Heat oil in a Dutch oven over medium heat; brown meat in oil. Add beef broth or consomme and reserved marinade; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours adding carrots during last 30 minutes. Add onions, potatoes and celery, and cover and cook another 30 minutes or until all vegetables and meat are tender. Remove bay leaves. (*Or leave one in there. The person that gets the bay leaf has to help clean up the kitchen!) In small glass, mix cornstarch and COLD water til smooth, slowly stir into pot. Stir pot to mix and simmer 5 minutes longer til slightly thickened. (Or you can skip this and leave the broth thin if preferred.) Serve with buttered toast points or any warm crusty bread or rolls for dunkin'. Don't forget your green beer!
Slainte!
*If you don't prefer to cook with wine, a fantastic substitute is Ocean Spray Cranberry, Cran-Cherry or Cran-Grape juice.

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