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Irish lamb stew

Lamb and root vegetables team up for a hearty, satisfying lamb stew.

(Page 2 of 2)



For roux (optional):
1 tablespoon butter
1 tablespoon flour

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Blue Kitchen

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Season lamb with salt, pepper and 1/2 teaspoon of dried thyme. In a dutch oven, heat canola oil and butter over medium-high flame, swirling to combine. Brown lamb in batches, 3 or 4 minutes per batch, transferring to a bowl as it is done. Reduce heat to medium and sauté onion until translucent, about 3 or 4 minutes, adding more oil if necessary. Add garlic and sauté until fragrant, about 45 seconds. Add flour and remaining thyme, stirring constantly until flour is slightly browned, about 2 minutes. Add beer and stir, scraping up any browned bits in pot. Stir in broth, water, turnip and carrots. Return meat to pot and bring to a boil. Reduce heat to very low, cover pot and simmer stew for 1/2 hour.

Add potatoes to pot and cook covered until potatoes are almost tender, about 1/2 hour, adding water by 1/4 cups, if necessary (it probably won't be). Uncover pot and continue cooking until lamb is tender, another 15 minutes or so. Meanwhile, check the sauce. It will probably be fairly soupy; some people prefer it this way. If you’d like your sauce a little thicker, make a quick roux. Heat a small skillet over a medium-low flame. Melt 1 tablespoon of butter and sprinkle in 1 tablespoon of flour, stirring with a whisk. Cook for 3 or 4 minutes, stirring constantly, until the mixture begins to brown. Add a scant 1/4 cup of water, stirring to blend. Stir resulting roux into stew pot and let it cook a few minutes longer. Adjust seasonings and serve immediately.

Kitchen Notes

Selecting lamb for stew. You can sometimes find lamb stew meat, pre-cut. If not, look for boneless lamb shoulder or bone-in lamb shoulder chops. If you opt for the chops, cut into chunks before cooking and trim away some of the excess fat (but don't go crazy here – a little fat adds flavor). Reserve the bones and brown with the meat, adding them back to the pot along with the browned lamb for added flavor. Remove bones before serving.

Terry Boyd blogs at Blue Kitchen.

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