Irish Stew With Ale Recipe
Ingredients
| 3 pounds boneless lamb shoulder, cut in 1- to 1 1/2 -inch cubes | ||
| Flour | 1/2 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Onion | 1 Large, chopped | |
| Butter/Margarine | 3 Tablespoon | |
| Ale | 2 Bottle (1l) | |
| 16 very small white onions | ||
| 8 carrots-, cut in 1/2 -inch pieces | ||
| Potatoes | 6 Medium, quartered | |
| 2 turnips, pared and cubed | ||
Directions
GETTING READY
1. In a bowl, place the lamb cubes and sprinkle flour, salt, and pepper over them. Toss to coat.
MAKING
2. In a large Dutch oven or flameproof casserole, melt the butter.
3. Add the dredged lamb cubes and chopped onion and sauté, stirring frequently, until well browned, about 10 minutes.
4. Tip in the ale and give a good stir to blend.
5. Cover with the lid and simmer meat for almost 1 hour.
6. Stir in the prepared vegetables, re-cover and simmer for another 45 minutes until meat and vegetables are fork tender.
SERVING
7. Ladle stew into one large tureen or into individual deep dish plates and serve with crusty Irish bread.
TIPS
If stew is very liquidy after meat and vegetables are tender, remove them to serving bowl with slotted spoon then measure liquid and add about 1-2 tablespoons flour for each cup of liquid to make a slurry with ale or water and use it to thicken the stew.
1. In a bowl, place the lamb cubes and sprinkle flour, salt, and pepper over them. Toss to coat.
MAKING
2. In a large Dutch oven or flameproof casserole, melt the butter.
3. Add the dredged lamb cubes and chopped onion and sauté, stirring frequently, until well browned, about 10 minutes.
4. Tip in the ale and give a good stir to blend.
5. Cover with the lid and simmer meat for almost 1 hour.
6. Stir in the prepared vegetables, re-cover and simmer for another 45 minutes until meat and vegetables are fork tender.
SERVING
7. Ladle stew into one large tureen or into individual deep dish plates and serve with crusty Irish bread.
TIPS
If stew is very liquidy after meat and vegetables are tender, remove them to serving bowl with slotted spoon then measure liquid and add about 1-2 tablespoons flour for each cup of liquid to make a slurry with ale or water and use it to thicken the stew.
Chef
