Recipe for Irish Stew w/out Neck Bones?!
Recipe for Irish Stew w/out Neck Bones?
I posted an earlier question and got only jokers in response. I need to make a stew tomorrow morning and had been hoping to make a nice traditional Irish stew. However, I didn't expect to have a hard time finding lamb's neck bones.
Can anyone suggest an alternative recipe using something other than lamb's neck bones that still provides the flavor?
Answers:
So sorry about the jokers, there seems to be a lot of that going on in here lately....anyway....try this recipe and I hope you like it!
IRISH BEEF STEW
4 lbs. beef, chuck or round cut into 2 inch squares
4 tbsp. shortening
2 qts. boiling water
Juice of one lemon
1 tbsp. Worcestershire sauce
2 cloves of garlic, minced
1 lg. onion, minced
4 bay leaves
2 tbsp. salt
1 tsp. pepper
1 tsp. paprika
2 dashes of ground cloves
2 tbsp. sugar
2 small cans white onions
2 lg. cans Irish potatoes
2 bunches carrots, quartered
2 pkgs. pie crust mix
1 c. flour
Dredge meat in flour. Melt shortening until it is smoking hot. Brown meat, add water, lemon juice and Worcestershire sauce. Add garlic, onion and bay leaves. Add dry ingredients. Bring to a rolling boil, then lower heat to a medium setting. Cook slowly for two hours, adding water to cover if necessary.
Add carrots, cook 20 minutes on high heat, add potatoes and onions, let cook ten more minutes or until carrots are tender.
Prepare pie crust as directed on package. Pour stew into one huge or two large casserole dishes. Cover with pie crust. Brown in 400 degree oven until crust is browned.
Irish Stew
1 pound lamb, cut into 1 &1/2 inch cubes
1 pound beef, cut into 1 & 1/2 inch cubes
1 1pound, 3 ounce can tomatoes
2 cups beef stock or boullion
Salt to taste
1/4 teaspoon pepper
6 to 8 white onions, whole
6 to 8 potatoes, pared and quartered
3 or 4 carrots, thickly sliced
2 stalks celery, sliced
2 tablespoons cornstarch
1/4 cup cold water
Combine meat, tomatoes, stock, salt and pepper in large kettle. Cover; simmer about 45 minutes until meat is almost tender. Add vegetables; simmer about 45 minutes until meat and vegetables are fork tender. Reduce heat to slow simmer. Blend cornstarch and water; gradually add to stew stirring carefully so vegetables are not crushed. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Season to taste. Simmer a few minutes to blend flavors. Stew improves on standing. Yield: 6-8 servings
Irish Lamb Stew
INGREDIENTS
* 1 1/2 pounds thickly sliced bacon, diced
* 6 pounds boneless lamb shoulder, cut into 2 inch pieces
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/2 cup all-purpose flour
* 3 cloves garlic, minced
* 1 large onion, chopped
* 1/2 cup water
* 4 cups beef stock
* 2 teaspoons white sugar
* 4 cups diced carrots
* 2 large onions, cut into bite-size pieces
* 3 potatoes
* 1 teaspoon dried thyme
* 2 bay leaves
* 1 cup white wine
DIRECTIONS
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
2. Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
3. Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
4. Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.