Wednesday, March 17, 2010

Irish Lamb Stew

Happy St. Patrick's Day! I'm by no means Irish, and I don't even really enjoy "pretending" to be Irish around the holiday, but I do love me some Irish Lamb Stew! I attended college in a very small, very Irish town, and St. Patricks Day was a bigger deal than any other day of the year! Actually, the weekend before St. Patty's Day was the biggest deal of the year, but you get the picture  :) Anyways, my first year living in this small Irish town, I worked as a waitress in an Irish Pub located inside the casino in town. One of our menu specialities was Irish Lamb Stew. For the first portion of my employment there, I was scared to try this stew. The whole "lamb" thing kind freaked me out. I'd never eaten lamb before! One night, I was tired of eating the same thing day in and day out so I decided to give this stew a try! Mmmmm! It was love at first taste! This stew was so thick and rich! The meat and veggies were in large chunks and the seasonings were spot on!

I was the only server there that liked the stuff! I really wanted to recreate that recipe on my own, with the exception of using lamb, as I don't have access to any around here, just beef. I didn't really succeed in creating an exact replica of said stew, but I did created a mighty great tasting alternative! This stew wasn't as thick, I think the "sauce" needs work, and I chose to chop the veggies and meat into smaller, bite size, chunks.

I found this recipe over at Allrecipes and it reminded me a lot of my crockpot beef stew recipe that I already make (and apparently haven't shared with you, shame on me!), with a few changes. To make it "Irish" I suppose. I'm going to continue to make this recipe and play around with it a bit. I really want to try and get the thicker, rich sauce like the first Irish Stew I ever tried!


...1/2 lb. bacon, cooked and diced
...3 lb. of steak or roast, cut into 2 inch pieces (or lamb, to be traditional)
...1/4 tsp. salt (not pictured)
...1/4 tsp. ground black pepper
...1/4 c. flour
...1 tsp. garlic powder
...1 large onion, chopped
...1/4 c. water
...2 c. beef broth (I used 2 cups of water and 2 beef boullion cubes)
...2 T. sugar (not pictured)
...2 c. carrots, sliced
...2 c. celery, sliced
...4 potatoes, peeled and cubed
...1/2 tsp. dried thyme
...1 bay leaf
...1 c. water (or you can use white wine in place of this water)
Coat steak/roast/lamb (whatever you choose to use) with salt, pepper and flour. Place in a skillet with some oil and cook until meat is cooked through. Place in greased slow cooker. Add remaining ingredients and stir well to mix ingredients and evenly distribute spices. Cook on low for 6-8 hours.

To see more great crockpot recipes, be sure to check out Crockpot Wednesday over at Dining with Debbie!

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