An alternative to the Corned Beef and Cabbage, this Irish Stew recipe is very quick, easy and tasty. Give it a try.
Ingredients:
4 pounds lamb shoulder, cubed
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
¼ cup vegetable oil
1 small to medium bag of frozen pearl onions
1 small to medium bag of frozen carrots
½ cup rice
3 cups chicken broth
2 cups beer
1 tbsp. chopped fresh thyme leaves
2 cans of whole potatoes
¼ cup finely chopped fresh parsley or 1 tbs. of dried
Directions:
Season the meat with salt and pepper.
Heat pot over medium high heat and add the vegetable oil. Working in small batches, sauté the lamb until golden brown in color. Set aside. Add the onion, carrots, and barley to the pot. Stir to coat, about 1 minute. Add the chicken broth, beer, and thyme to the pot. Return the lamb to the pot, place the potatoes on top and bring to a simmer. Cover and cook for 1 1/2 to 2 hours or until the lamb is fork tender.
Recipe By The Gourmet Mom
Lisa Montalva
