This Irish chef's law stew recipe is the perfect remedy to the drizzly cold weather of fall.
It's officially fall and Ireland is having plenty of rain and windy storms to prove it. What better dish than a hearty stew for when the weather outside's so drizzly and dark. The weather may be getting slowly better but we're still a long way from summer but this stew will see us safely there.
Irish lamb stew recipe
Tips: Have your butcher cut up the meat for you to save some time. You can also use stewing beef for this recipe.
3 pounds lamb shoulder, cut into 2inch pieces
8 cloves garlic, minced
1 sprig fresh rosemary
1 cup white wine, chardonnay is good
3 tablespoons canola oil
1 onion, diced
1-teaspoon chili flakes
1 can roasted red peppers, cut into strips
2 tomatoes, diced
1 bay leaf
1 cup red wine, cabernet
2 ½ cups chicken stock
fresh cracked pepper
Marinade the meat with half the garlic cloves, rosemary, and white wine. Let stand for 1 hour. Drain meat and discard the wine mix.
Heat oil in a large heavy-bottomed pan, brown meat on all sides, Brown meat in small batches.
Remove browned meat from pan and add onions and cook for 4 minutes. Add garlic and cook for another minute.
Return meat to the pan, stir in chili flakes, peppers, tomatoes, bay leaf, and red wine. Bring to a boil, reduce heat to a simmer for 15 minutes.
Add chicken stock and bring back to a low simmer for 1 ½ - 2 hours or until meat is very tender. Add salt and pepper to taste.
Serve with rice or crusty bread.