Best Ballymaloe Irish Stew Recipes

BALLYMALOE IRISH STEW

Ballymaloe Irish Stew image

Provided by Food Network

Time 2h45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 pounds shoulder lamb chops, about 1-inch thick
Salt
Freshly ground black pepper
2 tablespoons vegetable oil
1/2 cup Guinness beer or any dark beer
1 pound new potatoes
1 pound baby carrots, peeled
1 pint pearl onions, peeled
4 cups lamb stock
2 tablespoons dark roux
2 tablespoons finely chopped fresh parsley leaves

Steps:

Season the lamb chops with salt and pepper. In a large Dutch oven, over medium heat, add the oil. When the oil is hot, but not smoking add the chops. Sear for 2 to 3 minutes on each side. Remove the chops from the pan and set aside. Add the beer and continue to cook for 1 minute, scraping any brown particles off the bottom of the pan. Add the lamb back to the pan. In a mixing bowl, toss the vegetables with salt and pepper. Add the vegetables to the pan. Cover with the stock. Bring the liquid to a boil, cover and reduce the heat to medium low. Simmer for about 2 hours or until the lamb falls off the bone. Stir in the roux and continue to cook for 10 minutes. Stir in the parsley and spoon into serving bowls.

BALLYMALOE IRISH STEW

Ballymaloe Irish Stew image

Recipe adapted from Irish Country Cooking by Darina Allen, published by Viking Penguin, 1996; posting for ZWT.

Provided by AZPARZYCH

Categories Lamb/Sheep

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs shoulder lamb chops, about 1-inch thick
salt
fresh ground black pepper
2 tablespoons vegetable oil
1/2 cup guinness beer or 1/2 cup any dark beer
1 lb new potato
1 lb baby carrots, peeled
1 pint white pearl onion, peeled
4 cups lamb stock
2 tablespoons dark roux
2 tablespoons finely chopped fresh parsley leaves

Steps:

Season the lamb chops with salt and pepper.
In a large Dutch oven, over medium heat, add the oil. When the oil is hot, but not smoking add the chops. Sear for 2 to 3 minutes on each side Remove the chops from the pan and set aside. Add the beer and continue to cook for 1 minute, scraping any brown particles off the bottom of the pan.
Add the lamb back to the pan. In a mixing bowl, toss the vegetables with salt and pepper. Add the vegetables to the pan. Cover with the stock Bring the liquid to a boil, cover and reduce the heat to medium low Simmer for about 2 hours or until the lamb falls off the bone.
Stir in the roux and continue to cook for 10 minutes.
Stir in the parsley and spoon into serving bowls.

Nutrition Facts : Calories 832.2, Fat 55.9, SaturatedFat 22.1, Cholesterol 163.6, Sodium 239.4, Carbohydrate 37.8, Fiber 7.2, Sugar 9.7, Protein 41.8

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #soups-stews #lamb-sheep #vegetables #european #dinner-party #fall #winter #irish #seasonal #meat #4-hours-or-less