Recipe

Irish Stew Recipe

	Pleclare / All my dishes 1 year, 9 months ago Simple ingredients and slow cooking make this a succulent Irish Stew. Prep:40m Cook:120m Servings:6	Pleclare
	lambthymecarrotsonionswhite turnipbarleypotatoescelery

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Fans

sgtcallaha

hungerheal

mark555

shepherdre

momo_55gra

Ingredients

2 pints lamb stock(beef stock can be substituted)

1Tbs dried thyme

21/2lbs lamb shoulder chops,cut into individual portions with the bone left on(any tender cut can be substituted)

11/2tsp.salt

2tsp fresh ground pepper

10 medium carrots(about11/4lbs) cut in large chunks

12 pearl onions(or 2 lg. yellow onions,quartered)peeled but left whole

1/4c diced white turnip

2Tbs pwearl barley

10 med. Yukon Gold potatoes(about33/4lbs.) peeled and halved

1c chopped celery

1Tbs fresh parsley,chopped

Directions

Preheat oven to 350.

In a large saucepan,combine the stock and thyme. Warm on low while preparing remaining ingredients

Trim fat from the meat,and place fat in large skillet. Heat over med-high until the fat melts. About 1/2lb at a time ,add the lamb chops to the stockpot and brown on all sides. When the lamb chops have browned,use tongs to transfer them to an ovenprook stockpot with a lid. Repeat with remaining chops.

Season lamb with salt and pepper.

Return the skillet to the heat and add the carrots,onions and turnip. Saute until just lightly browned,about 5 mins. Transfer the vegetables to the stockpot. Add the barley

Pour the warmes stock over the meat and vegetables,then cover the stockpot and place in the oven. Cook for 45 minutes. Add the potatoes and celery,then cover and retuen to oven for another 45 minutes.

Remove the stockpot from the oven. Use a slotted spoon to remove the meat and vegetables from the pot. Transfer the liquid to a fat seperator,let stand 5 mins,then pour stock back into pot,discarding any fat that accumulates on top.

Return the meat and vegetables to the stockpot and if needed,warm over medium heat. Stir in the parsley,adjust seasonings and serve

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