ver medium-high heat. Coat lamb with flour and cook in
et aside.
Sprinkle the lamb with salt and black pepper
Seaon lamb stew meat with salt and pepper and sear in a heavy iron skillet.
Saute all ingredrients until wine in a deep casserole for long enough to soften onions.
Add the lamb pieces once they are well browned all over.
Add wine and orange juice and allow to reduce to 1/4
Add chicken stock to casserole and allow stew to simmer for an hour and a half
Add celery and carrots and simmer for another 15 minutes.
salt and pepper.
Dredge lamb cubes in seasoned flour.
If lamb or beef is in large chunks, cut into bite size pieces. Quarter the potatoes.
Cut the carrots into 2-inch sections.
In large saucepan, combine 2 1/2 cups of the broth, the tomato paste, garlic, bay leaf and pepper.
Add the pearl onions; bring the mixture to a boil over medium-high heat.
Add lamb or beef, potatoes and carrots; return to a boil.
Reduce the heat to medium-low; cover and simmer until the vegetables are tender, about 20 minutes.
Cut lamb into cubes.
Peel and
o soften.
Add the lamb and cook until the outside
arge bowl gently toss the lamb chunks with the flour to
n the stock that the lamb was cooked inches Add the
cup water; stir into stew.
Cook over medium heat
br>Serve with plenty of Irish brown or white soda bread
0 minutes on high with lamb and onion, then 15 minutes
Season 1/4 cup flour with salt and pepper; dredge lamb with seasoned flour.
Brown meat slowly in lard; pour off drippings.
Add dill seed and 2 cups water; cover tightly and cook slowly 30 minutes.
Add potatoes, carrots, and onions; cook 30 minutes longer.
Add green beans; cover tightly and continue cooking 20 minutes, or until meat is tender and vegetables are done.
Remove meat and vegetables to a heated platter.
Add enough water to make 2 cups liquid; then thicken liquid with 3 Tblsp. of flour for gravy.
and set aside.
Put lamb, salt, pepper, and flour in
Brown lamb in butter in large Dutch oven or heavy saucepot with tight fitting cover. Add stout beer, beef broth, tomato sauce, salt, pepper, thyme, and onions. Cover and simmer 45 minutes. Skim off any excess fat.
Add peas, barley and mushrooms. Cover and simmer an additional 15 minutes, or until lamb and vegetables are tender.
As soon as the stew is bubbling, turn heat to
Combine 3 cups chopped onions, lamb, and 2 cups water in
edium bowl.
Add the lamb and stir to coat with
Heat oil over medium-high heat in heavy soup pot. Brown lamb cubes.
Add potatoes, turnip, parsnip, carrot, salt and pepper and water. Bring to a simmer over medium heat and continue simmering, uncovered, stirring occasionally, until lamb is tender, about 1 1/2 hours.
Skim fat from the liquid, if needed.
Add the leeks and parsley and simmer until the leeks are translucent, about 30 minutes.
Serve stew with bread and butter, and a piece of good cheddar cheese.
dd Onion, Garlic, Chiles, and Lamb. Saute for 4-5 minutes