Happy Wednesday, everyone…I guess.
I don’t about all of you, but the holidays are rushing at me at the speed of sound and I simply don’t know how I’m going to get everything done that I need to in time. So, I’m going to get down to business right away today.
I’m sure you’re all very grateful. 😛
So. I cannot vouch for the authenticity of this stew, but that’s pretty much irrelevant: it is delicious and comforting.
As well as simple, as most stews are. It takes time, yes, if you simmer on the stove per the recipe, but it can also be made in the pressure cooker. How do I know this? That’s how I made it. Simply follow the recipe to the point you cover and simmer it, and pressure cook for 20 minutes as opposed to the 1 1/2 hours. Do a quick release of the steam, add the vegetables and pressure cook for another 5 to 8 minutes, depending on how small you dice the vegetables (I kept the pieces fairly large, because I like my stew chunky).
Voila, the quick version of this Irish Lamb Stew.
In order to keep the recipe grain- and gluten-free, I’ve used tapioca and potato flours – tapioca because it stands up well to high heat and/or prolonged cooking (unlike arrowroot powder) and potato to help with the “gumminess” that often happens when thickening with tapioca alone. The result was a marvelously silky gravy that was neither too thick nor too thin. You can, of course, use 3 tablespoons of regular all-purpose flour if you like. If you don’t consume pork, substitute the lard with ghee (I think both tallow and coconut oil might be too strongly flavored).
Sub the red-skinned potatoes with sweet potatoes and this becomes Whole30 compliant, although I don’t know if you can rightly call it “Irish” then. But who cares? It’ll still be delicious and comforting.
Note: Like most stews, this is even better the next day, and reheats beautifully.
Click the image to enlarge
- 1 pound lamb stew meat, cut into 1 1/2″ cubes
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons dried thyme
- 1 1/2 tablespoons tapioca flour
- 1 1/2 tablespoons potato flour
- 2 tablespoons lard, divided
- 1 large onion, chopped
- 1 quart chicken stock or broth, preferably homemade
- 4 large carrots, peeled and sliced on the bias
- 3 large turnips, peeled and diced
- 1/2 pound red skinned potatoes, diced
- Pat the lamb dry with paper towels, In a large bowl, whisk together the salt, pepper, thyme and flours. Toss the meat in the seasoned flour mixture until well-coasted and set aside.
- Heat the lard in a Dutch oven over high heat. Add the lamb to the pan and cook, in batches if necessary, until the well-browned. Reduce the heat to medium and add the onion; continue cooking, stirring occasionally, until the onion has softened.
- Slowly stir in the chicken stock, scraping up the brown bits from the bottom. Return the heat to high and bring to a boil, stirring constantly, then reduce the heat to low and cover. Simmer for 1 to 1/2 hours, or until the meat is fork tender.
- Add the vegetables to the stew. Continue to simmer over low heat, covered, until the vegetables are tender, about 20 minutes. Taste and season with additional salt and pepper, if necessary, before serving.
- Nutrition (per serving): 445 calories, 15.5g total fat, 88.1mg cholesterol, 1041.6mg sodium, 1425mg potassium, 43g carbohydrates, 6.7g fiber, 14.9g sugar, 33.1g protein