Irish Lamb Stew with Roasted Root Veg Recipe

Recipesfull introduces to you: St. Patrick's Day Recipes. (Irish Lamb Stew with Roasted Root Veg Recipe). Great way to use up roast lamb leftovers. The meat becomes so tender after being simmered for so long. My Irish husband ate 3 huge bowls of this the first time I made it. He said it was better than his grandma's back at home in Ireland.

Brief

Prep 30 mins

Cook: 1hr21 mins

Total: 1hr51 mins

Servings: 8

Yield: 8 servings

Irish Lamb Stew with Roasted Root Veg Recipe

Ingredients

2 tablespoons olive oil

1 ½ pounds roasted lamb

cubed

2 tablespoons all-purpose flour

or as needed

1 tablespoon olive oil

2 ½ cups thinly sliced leeks

1 ½ quarts beef stock

1 (19 ounce) can stewed tomatoes

drained

2 cups leftover lamb gravy

1 (15 ounce) can Irish stout beer (such as Guinness®)

2 large russet potatoes

peeled and cut into 1-inch pieces

3 large carrots

peeled and cut into 1-inch pieces

3 parsnips

peeled and cut into 1-inch pieces

1 turnip

peeled and cut into 1-inch pieces

4 cloves garlic

halved

or more to taste

¼ cup olive oil

¼ cup balsamic vinegar

1 teaspoon ground rosemary

1 teaspoon coarse salt

1 teaspoon ground black pepper

½ cup boiling water

3 tablespoons beef gravy granules (such as BISTO)

1 tablespoon cornstarch

2 tablespoons cold water

Chef John's Colcannon Hash

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Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Heat 2 tablespoons olive oil in large pot over medium-high heat. Coat lamb with flour and cook in the hot oil until the sides start turning golden 1 to 2 minutes per side. Transfer to a plate.

Step 3

Heat 1 tablespoon oil in the same pot. Add leeks and cook until transparent and some slices are golden about 5 minutes. Stir lamb back into the pot. Cook for 2 to 3 minutes. Stir in beef stock tomatoes gravy and beer. Reduce heat to low cover and simmer stew until vegetables are done roasting 1 to 1 1/2 hours.

Step 4

Place potatoes carrots parsnips turnip and garlic in a large glass baking dish. Coat with 1/4 cup olive oil and balsamic vinegar. Season evenly with rosemary salt and pepper.

Step 5

Roast vegetables in the preheated oven stirring every 20 to 30 minutes until soft and starting to brown 1 to 1/2 hours.

Step 6

Stir hot vegetables carefully into the lamb stew. Bring to a boil. Mix 1 cup liquid from the pot with 1/2 cup boiling water and gravy granules in a small bowl until smooth. Stir into the stew. Dissolve cornstarch in 2 tablespoons water and add into the stew. Stir until stew thickens about 5 minutes.

Nutritional Information

Irish Lamb Stew with Roasted Root Veg Recipe

Servings Per Recipe:8

Calories: 458.2

% Daily Value *

Protein: 19.9g 40%

Carbohydrates: 47.9g 16%

Dietary Fiber: 7.3g 29%

Sugars: 10.2g

Fat: 20.1g 31%

Saturated Fat: 4.1g 21%

Cholesterol: 38mg 13%

Vitamin A Iu: 5346.2IU 107%

Niacin Equivalents: 9.9mg 76%

Vitamin B6: 0.6mg 36%

Vitamin C: 41.2mg 69%

Folate: 97.9mcg 25%

Calcium: 121.2mg 12%

Iron: 4.5mg 25%

Magnesium: 76.1mg 27%

Potassium: 1231.3mg 35%

Sodium: 1989.7mg 80%

Thiamin: 0.3mg 28%

Calories From Fat: 180.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.