Wednesday- Irish Lamb Stew

Chef’s Notes : To do more research on Irish food, I recorded “Tasting Ireland” hosted by Bobby Flay. On that, oddly delightful program I learned that Lamb Stew is the official dish of Ireland! Perfect since I already had one planned on this week’s menu: SCORE!

Plan of Attack:

1. Brown Lamb

2. Brown onion & garlic

3. Stew for 1 hour

4. Add veggies & simmer 20 minutes

Ingredients for 4:

2 slices bacon

1 lb lamb shoulder arm chops, trimmed of visible fat and cubed into ½”-1” pieces

1/8 tsp salt

1/8 tsp pepper

1/8 C all-purpose flour

3-4 cloves garlic, minced

1 medium onion, chopped

½ C water

4 C beef broth

1 ½ tsp sugar

1 tsp dried thyme, divided

2 Tbsp red wine, divided

1 bay leaf

1 ½ tsp corn starch

Added Veggies:

3 carrots, chopped

1 medium onion, chopped

2 medium potatoes, chopped

Instructions:

1. Heat skillet to medium-high heat and cook bacon until crisp, remove from pan and crumble; set aside

2. In a small bowl (while bacon cooks) add flour, salt & pepper. Toss cubed lamb in the mixture until well coated.

3. In the bacon grease, add the lamb pieces and brown meat (about 3-4 minutes)

4. After lamb is brown place in a large pot along with crumbled bacon.

5. In the same skillet the lamb was browned spray with cooking spray and add 1 chopped onion & garlic. Saute for 5 minutes until browned. Deglaze pan with ½ C water, then add to the pot

6. Add beef broth, 1 Tbsp red wine, ½ tsp dried thyme, salt & pepper. Bring to a boil, reduce heat, cover and simmer for 1 hour

7. After the hour, add the additional veggies, 1 Tbsp red wine, ½ tsp dried thyme, bay leaf & corn starch. Taste the broth and adjust seasonings as needed (i.e. more salt)

8. Stir well and simmer for a final 20 minutes.

9. Enjoy!

Food to be Hearty,

the SupperSmiths, forging one meal at a time