Lamb Stew is a traditional dish that was served throughout the centuries on a cold winters night. Actually, it was served year round. The meat of a lamb was tough, therefore, it had to be cooked for several hours over a roaring fire with plenty of water and onions. What most people don't know about Irish Stew is that it was called Mutton Stew, the Mutton derived from the older sheep in the fields. The older the sheep, the tougher the meat, therefore, longer cooking time was needed. Goat was also used in many areas of Ireland, as was beef, when sheep was not available. It depended on the economical region or time you research, whatever meat was affordable, that's what was used. It wasn't until the 1700s that Lamb was primarily used. Irish Stew is still cooked with only onions and potatoes back in Ireland, but here in America we've thrown in carrots, celery and a bit of herbs to liven it up. I know my Irish ancestors are rolling in their grave because I just typed those other ingredients; but hey, it's all about the taste I say. So let's make some Lamb Stew. By the way, cooking this in a crock pot is perfect for this recipe. Start it before you go to bed, and stir it in the morning, add a bit more water, and your dinner is perfect by the time you get home from work.
INGREDIENTS
2 pounds boneless leg of lamb trimmed and cut into 1-inch
pieces (if you have the bone, boil it and use the water as your base for the
stew)
1 1/2 pounds white potatoes, peeled and cut into 1-inch
pieces
2 large onions halved and sliced
3 large carrots, peeled and cut into 1-inch pieces
3 stalks celery, thinly sliced
1 14-ounce can chicken broth
2 teaspoons chopped fresh thyme
1 teaspoon salt
1 teaspoon freshly ground pepper
PREPARATION
In your crock pot, place everything, (meat down first) in at
the same time. Place the lid on top and set it to low. Cook on low for about
6-8 hours, or until your meat is fork tender.
Serve with fresh rolls, or whatever you have on hand. Enjoy!
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