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RECIPE
15 INGREDIENTS 11 STEPS 1hr

Irish Lamb Stew with Baby Yukon Potatoes

3.7
3 Ratings
A recipe by Allrecipes: "Tender pieces of lamb and chunks of carrots and potatoes are simmered with fresh rosemary and a touch of Port wine. Your Irish eyes will be smiling – because you’ve lovingly prepared and happily eaten a meal that’s – shall we dare to say, magically – delicious!"
Irish Lamb Stew with Baby Yukon Potatoes Recipe | SideChef
A recipe by Allrecipes: "Tender pieces of lamb and chunks of carrots and potatoes are simmered with fresh rosemary and a touch of Port wine. Your Irish eyes will be smiling – because you’ve lovingly prepared and happily eaten a meal that’s – shall we dare to say, magically – delicious!"
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1hr
Total Time
$8.48
Cost Per Serving

Ingredients

Servings
2
US / METRIC
3
Beef Bouillon Cubes
12 oz
Lamb Shoulder , cubed
1 Tbsp
Demi-Glace
2
Celery Hearts
1/4 cup
Port Cooking Wine
3 cups
Water
1/2 Tbsp
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Nutrition Per Serving

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CALORIES
821
FAT
62.5 g
PROTEIN
33.0 g
CARBS
31.8 g

Cooking Instructions

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Step 1
Peel and cut the Carrot (1) into 1/2 inch slices on the diagonal; place in a medium bowl. Peel and dice the Yellow Onion (1) into 1/2-inch pieces; set aside.
Step 2
Cut the Celery Hearts (2) into 1/2-inch diced pieces; add to bowl with carrots. Cut the Yukon Gold Potatoes (3/4 cup) into 2-inch diced pieces; add to bowl.
Step 3
Remove the stems from the Fresh Rosemary (1/3 cup) needles and discard stems. Finely chop rosemary needles; add to bowl with carrots. Remove the stems from the Fresh Parsley (3 Tbsp) leaves and discard. Rough chop parsley leaves and set aside.
Step 4
In a second medium bowl, combine Water (3 cups) and Beef Bouillon Cubes (3) . Hold.
Step 5
In a large bowl, combine All-Purpose Flour (1 Tbsp) with Salt (1 tsp) and Ground Black Pepper (1/2 tsp) . Stir to combine.
Step 6
Pat dry the Lamb Shoulder (12 oz) with paper towels and cut the lamb cubes in half. Add to flour mixture. Dredge the lamb in flour mixture, shaking off excess flour.
Step 7
Heat a 3-inch deep sauté pan over high heat and add Olive Oil (2 Tbsp) . When the oil is hot carefully add the lamb and cook for 3 minutes on each side until browned. Transfer to a plate.
Step 8
In the same pan over high heat add Olive Oil (1 Tbsp) . Add onion, cook and stir occasionally until onion begins to soften and caramelize; about 5 minutes. Add the Port Cooking Wine (1/4 cup) and reduce for 30 seconds.
Step 9
Add rosemary, potatoes, carrots and celery; cook for 2 minutes. Stir in beef broth and Demi-Glace (1 Tbsp) and bring to a boil.
Step 10
Return lamb to the pan and cover. Simmer until lamb is tender for about 30 minutes. Season with Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp) . Stir in parsley just before serving.
Step 11
In the center of two bowls, place the Irish lamb stew.
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Nutrition Per Serving
Calories
821
% Daily Value*
Fat
62.5 g
80%
Saturated Fat
19.6 g
98%
Trans Fat
0.0 g
--
Cholesterol
122.5 mg
41%
Carbohydrates
31.8 g
12%
Fiber
4.9 g
18%
Sugars
10.1 g
--
Protein
33.0 g
66%
Sodium
4050.8 mg
176%
Vitamin D
--
--
Calcium
144.8 mg
11%
Iron
4.3 mg
24%
Potassium
944.5 mg
20%
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