[edit] Ingredients
3 |
pounds Lean lamb meat, (from the neck or shoulder) trimmed of all fat |
6 |
medium Sized Irish potatoes, peeled and cut into ¼ inch slices |
4 |
medium Onions, peeled and cut into ¼ inches slices |
1 |
|
½ |
|
4 |
|
2 |
tablespoons Oil |
2 |
tablespoons Flour |
2 |
|
1 |
cup Diced carrots |
1 |
cup Dry white wine, optional |
|
Salt & freshly ground black pepper to taste |
[edit] Preparation
Step 1 |
1.In a heavy pot or Dutch oven, heat oil. Coat lamb meat with flour and brown in oil on all sides. Remove meat from pot. |
Step 2 |
2.In hot pot add onions, garlic, and thyme. Saute until onions are soft. |
Step 3 |
3.Return browned meat to the pot, adding potatoes, bay leaf, wine and stock. Bring to a boil, reduce the heat to the lowest possible point, cover tightly and simmer for 1 1/2 hours, or until meat is fork tender. Correct seasoning with salt and fresh ground black pepper. Chefs Secret: The key to making a great stew is keeping the pot covered. Don't keep opening the pot. |
Step 4 |
Check and stir the stew every 35 minutes or so to make sure there is enough liquid. Add water or stock as needed. |
Step 5 |
[edit] Tools
[edit] About Hearty Irish Lamb Stew
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