Ballymaloe Irish Stew
Show: Emeril LiveEpisode: Taste of Ireland
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- Recipe categories: Meat, Lamb, Vegetables, Carrot, Onion,
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Average Rating:
Total Reviews: 5
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By ronno971_1040560
HERCULANEUM, MO
on March 27, 2007
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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.
By chicknbird
st. louis, MO
on March 16, 2006
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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.
By donalyndeeds_972722
newark, CA
on March 03, 2006
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Well, I've looked everywhere for roux in the grocery store. From where does one obtain roux?
By kelgougary_379898
brooklyn, NY
on October 29, 2005
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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.
By typergrl76_2625337
hacienda height...
on May 12, 2005
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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!!!