Mar 14, 2012 1:15 PM
Irish Lamb Stew
• 1/2 cup salted butter
• 3 pounds boneless leg of lamb, cut into 1 to 1 1/2 inch pieces
• 20 small cipolline onions or pearl onions
• 3 ribs celery, chopped
• 2 large carrots, peeled, cut into 1-inch pieces
• 12 small red-skinned potatoes, halved
• 1/4 tablespoon ground white pepper
• 1/2 tablespoon salt
• 1 1/2 tablespoons garlic powder
• 1 cup all-purpose flour
• 1 (28-ounce) can diced tomatoes
• 3 cups beef stock
In a medium saucepot on medium-high heat, add the halved potatoes and cover with water. Bring to a boil. Once it has reached a boil, reduce to medium heat and continue to simmer. Cook until the potatoes are halfway done, drain, and reserve.
While the potatoes are simmering, in a large saucepot over medium heat, melt the butter. Add the stew meat, onions, carrots, celery and spices. Once the meat begins to brown, sift in the flour to coat the meat and mix well. Cook the flour with the meat and vegetables for about 5 minutes being careful so as not to burn.
Add the canned tomatoes to the meat mixture and let simmer for 5 minutes. Then add the half-cooked potatoes, beef stock and spices and bring to a boil. Once a full boil has been reached, reduce heat to simmer. Simmer for 30 to 40 minutes, or until the lamb meat is tender. Season the stew to taste with more salt and pepper if necessary.