Lamb Stew... 1963 recipe

4
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.

Rating:
☆☆☆☆☆ 0 votes
Comments:
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

Step-By-Step

1In 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.
2Pour tomatoes, add paprika, 2 tsp. salt, Tabasco; cover, simmer 30 minutes.
3Meanwhile pare and quarter the carrots. Then add the carrots and potatoes to stew; cover and simmer about 20 minutes.
4Now 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 Lamb Stew... 1963 recipe

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