Ballymaloe Irish Stew

Recipe adapted from Irish Country Cooking by Darina Allen, published by Viking Penguin, 1996

Show: Emeril LiveEpisode: Taste of Ireland

Rated: 4 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
2 hr 30 min
Level:
--
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 2 hr 30 min
Total:: 2 hr 45 min

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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

Directions

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.

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Comments & Reviews

recipe Ballymaloe Irish Stew
Anonymous 03-27-2007
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Great Stew
Rated: 5 stars out of 5

This stew was very easy and very tasty! I will make it again for sure. May actually have been the best stew I have ever had.
recipe Ballymaloe Irish Stew
MARIA st. louis, MO 03-16-2006
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Excellent Irish stew
Rated: 5 stars out of 5

First of all, it's not a labor intensive recipe. Quick prep time. Second, it was incredibly tasty. Probably the best stew... I've ever had. I used center cut lamb chops. May add a few more carrots and potatoes next time. FYI: Dark Roux recipe: Equal parts butter and flour. Melt butter. Stir in flour. Keep stirring until it turns golden brown. Will keep up to 2 weeks in the refrigerator. For this Irish stew recipe, 2 TBS roux requires about 3 TBS butter, 3 TBS Flour.Read more
recipe Ballymaloe Irish Stew
Anonymous 03-03-2006
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Roux?
Rated: 1 stars out of 5

Well, I've looked everywhere for roux in the grocery store. From where does one obtain roux?
recipe Ballymaloe Irish Stew
KATHLEEN brooklyn, NY 10-29-2005
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Best ever
Rated: 5 stars out of 5

This is the best stew i've ever made.My whole family devoured it, even my teenagers, who are usually very picky, asked me to... make it again! Great cold weather food.Read more
recipe Ballymaloe Irish Stew
Anonymous 05-12-2005
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alot of work but worth it....
Rated: 5 stars out of 5

i even used beef stew meat in this and it was still perfection! i love this stew--it's good home cooked comfort food. and... it's hearty but not too heavy. eat it with a crusty bread to soak it all up or over white rice. yummy!!!Read more