CLICK HERE TO TURN ON NOTIFICATIONS. However, this dish is so delicious, you’ll want to make it year round! © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition 8 to 12 large potatoes, peeled. 1 to 2 tablespoons dry pearl barley (optional) 3½ to 4¼ cups homemade lamb stock or water. Meanwhile, make the roux: In a saucepan, melt the butter and cook the flour in it for 2 minutes over low heat, stirring occasionally. I just didn’t want to choose between the two! I added 2 tablespoons of corn starch in 1/4 c water (maybe less) to thicken the broth in last 10-15 min of cooking time. 1 thyme sprig. I have quite a collection of Irish recipes and techniques, and they stay at the top of my favorites list. Mark Satterthwaite Pickering Ontario. From quick and easy weeknight meals, so turkey dinner! Content and photographs are copyright protected. I followed the advice of others and used new potatoes and cooked it in the crock pot all day. For easy cleanup, try a slow-cooker liner. Transfer the browned meat to a 10-quart stovetop casserole, leaving about 1/4 cup of fat in the frying pan. Use of this site constitutes acceptance of our, Just Like Grandma Used to Make: Why We're Craving Grandma's Cooking Now More Than Ever, How to Make Those Viral Hot Chocolate Bombs at Home. Reheat the frying pan. You’ll need to add extra stock — 1¼ to 2½ cups — if you include it, as it guzzles liquid, but it becomes deliciously plump and flavorful.”, 3 pounds center-cut lamb leg steaks, no less than 1-inch thick, 12 baby carrots, peeled and cut into large chunks, 1 to 2 tablespoons dry pearl barley (optional), 3½ to 4¼ cups homemade lamb stock or water, 1 tablespoon each freshly chopped parsley and chives, For the roux: ½ cup (1 stick) salted butter and ¾ cup plus 2 tablespoons all-purpose flour. Lay the potatoes on top of the stew (they will steam while the stew cooks). Cook until tender, about 5 minutes. Congrats! Pros: Lamb was very tender from crock pot Cons: Not a lot of flavor expensive to make. We’ve adapted one of our favorite Irish dishes to make this lamb stew recipe. Layer the meat, carrots and onions (plus pearl barley, if using) in the pot, carefully seasoning each layer with freshly ground pepper and salt. Jackie Burrell is the editor and senior writer for the Mercury News and East Bay Times' Eat Drink Play section, which explores the West Coast's food, wine, cocktail and travel scene each week. When you conjure up Ireland, you likely think of sloping thatched-roof houses with gardens in front and huge fireplaces inside where its owners take refuge from Ireland's frequent rain.