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| JG's Irish Lamb Stew |
"A hearty dish - Great cold weather meal. Serve with sliced French bread."
Ingredients :
- four slices bacon, chopped
- 2 kilos cubed lamb stew meat
- salt and floor black pepper to taste
- 2 stalks celery, sliced
- 1 carrot, chopped
- 1 purple onion, chopped
- four cloves garlic, chopped
- 2 tablespoons chopped clean rosemary
- 1 tablespoon chopped sparkling thyme
- 1 tablespoon chopped fresh oregano
- 1 (12 fluid ounce) can or bottle Irish stout beer (inclusive of Guinness®), divided
- 1 (14.5 ounce) can hearth-roasted diced tomatoes, with juice
- 4 cups beef inventory, or as wanted
- 1 cup pearl barley, rinsed
- 1 pound small crimson potatoes, cubed
- 2 carrots, sliced
- 1 rutabaga, peeled and cubed
- 1 (10 ounce) package sliced clean mushrooms
- three tablespoons all-cause flour, or as wanted
Instructions :
| Prep : 45M | Cook : 6M | Ready in : 3H20M |
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- Place the chopped bacon in a big pot over medium warmth, and prepare dinner, stirring regularly, till the bacon is browned and crisp, approximately 10 minutes. Remove the bacon with a slotted spoon, leaving the drippings in the pot, and set aside.
- Sprinkle the lamb with salt and black pepper, and brown the meat nicely over medium warmth in numerous batches inside the bacon drippings. Do now not crowd the pan or lamb may not brown. Set the lamb apart. Stir the celery, chopped carrot, red onion, garlic, rosemary, thyme, and oregano into the bacon drippings, and cook dinner and stir until the onion is softened and translucent, about 5 mins. Pour nearly all the stout beer into the pan, but reserve approximately 1/4 cup in a small bowl and set aside. Bring the mixture to a boil, and cook until the stout beer has reduced by way of approximately half, approximately 10 minutes. Scrape up and dissolve any brown flavor bits within the backside of the pot into the liquid.
- Stir the bacon and cooked lamb meat returned into the stew; mix within the fireplace-roasted tomatoes with their juice, and pour in sufficient pork inventory to cover. Bring the mixture to a boil, reduce warmth to a simmer, and prepare dinner for 1 hour and forty five minutes. Mix in the pearl barley, and simmer 15 mins extra. Stir in red potatoes, sliced carrots, rutabaga, and mushrooms, and simmer until the potatoes are gentle, approximately half-hour.
- To thicken the stew, whisk flour into the reserved 1/four cup of stout beer until easy; stir the mixture into the stew, and simmer till thickened, approximately five minutes.
Notes :
- Reynolds® Aluminum foil may be used to hold food wet, cook it flippantly, and make clean-up less difficult.
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