lamb stew... 1963 recipe

Name: Lamb Stew... 1963 recipe
Prep time: 20 min
Cook time: 1 h 30 min
Yield: 6
Cuisine: Irish
Ingredients: 1/3 cup(s) flour; - salt; 4 pound(s) lamb neck, cut into cubes with bone in; 3 tablespoon(s) crisco oil; 2 can(s) 2 1lbs. cans tomatoes; 1 teaspoon(s) paprika; - several dashes tabasco; 6 - carrots, peeled and quartered; 6 medium white potatoes, peeled; 8 small onions, peeled; 1/2 teaspoon(s) pepper

13 Pinches 4 Photos

Cyann Privately

Unknown, FL

Updated on Mar 3, 2016

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.

Rate

prep time 20 Min

cook time 1 Hr 30 Min

method Stove Top

yield 6 serving(s)

Ingredients

1/3 cup flour
- salt
4 pounds lamb neck, cut into cubes with bone in
3 tablespoons crisco oil
2 cans 2 1lbs. cans tomatoes
1 teaspoon paprika
- several dashes tabasco
6 - carrots, peeled and quartered
6 medium white potatoes, peeled
8 small onions, peeled
1/2 teaspoon pepper

How To Make lamb stew... 1963 recipe

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.

Step 2

Pour tomatoes, add paprika, 2 tsp. salt, Tabasco; cover, simmer 30 minutes.
Step 3

Meanwhile pare and quarter the carrots. Then add the carrots and potatoes to stew; cover and simmer about 20 minutes.
Step 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.
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