Pub-style Irish Stew with Lamb
Bring classic pub fare to your table with this hearty Irish lamb stew. Serve with Irish soda bread.
- 4 lbs lamb, boneless shoulder, 3/4-inch dice
- 3 oz butter, clarified
- 2 pints Irish red ale
- 2 pints lamb stock
- Roux:2 oz butter, clarified
- 2 oz flour
- 1 lbs turnips, peeled, 1/2-inch dice
- 1 lb red potatoes, 1/2-inch dice
- 1 lb baby carrots, pared
- 1 lb pearl onions, peeled
- 1/4 cup flat leaf parsley, finely chopped
- 1/4 cup green onion, finely sliced
- 12 slices of Irish soda bread or other hearty loaf
- In a heavy-bottomed pot, heat the butter. Add lamb; cook until browned . Drain off any excessive amounts of rendered fat. Deglaze with ale; simmer for 3 minutes. Add lamb stock; bring to a boil. Reduce heat and cover. Simmer gently 1-1/2 hours until meat is fork tender.
- Mix roux of butter and flour; stir slowly into hot stew and simmer 5 to 8 minutes, stirring frequently. Add turnips, potatoes, carrots and onions; simmer 10 more minutes.
- To serve: Spoon lamb stew into bowls. Garnish with a liberal sprinkling of chopped parsley and green onion. Serve with warm slices of Irish soda bread.
Calories from Fat 170 (37%)
(30%)Total Fat 19g
(47%)Saturated Fat 9g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Total Carbohydrate 56g
(18%)Dietary Fiber 4g
Sugar Alcohols 0g
Copyright © 2013 Aisle7. All rights reserved. Aisle7.com
Read our healthy recipe definitions.
Learn more about Aisle7, the company.
Learn more about the authors of Aisle7 products.
The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.