IRISH LAMB OR BEEF STEW
Although I usually reserve making this in the winter months, we love this anytime. Easy and a good comfort food.
Provided by susan
Categories Stew
Time 2h30m
Yield 2 1/2 Quarts
Number Of Ingredients 12
Steps:
- Combine first 6 ingredients.
- Pour over meat in a shallow dish.
- Cover and refrigerate for at least 6-8 hours.
- Drain meat, reserving marinade.
- Discard bay leaves.
- Heat oil in a Dutch oven over medium heat; brown meat in oil.
- Add consomme and reserved marinade; bring to a boil.
- Cover, reduce heat, and simmer 1 1/2 hours.
- Add carrots, onions, and potatoes; cover and cook another 30 minutes.
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Leratow Precious
p-l@hotmail.comMeh.
Erika Susiyati
esusiyati37@gmail.comThis stew was a waste of time and ingredients. The meat was tough and the vegetables were mushy. I would not recommend this recipe.
luis banuelos
lb24@yahoo.comI followed the recipe exactly and the stew turned out bland and watery. I'm not sure what went wrong.
Mianhaseeb
mianhaseeb24@aol.comThis stew was hearty and filling. The lamb was a bit tough, but the vegetables were cooked perfectly. The sauce was flavorful and the overall dish was good.
Isaiah Claudio
claudio-i@yahoo.comI'm not a big fan of lamb, but this stew was surprisingly good. The meat was tender and the vegetables were flavorful. I would definitely make this again.
Dineo Ratshoshi
dineo.ratshoshi@hotmail.comThis stew was easy to make and turned out delicious! I used beef instead of lamb and it was still very flavorful. The vegetables were perfectly cooked and the sauce was thick and rich.
santo islam
santo.islam55@gmail.comI made this stew for my family last night and it was a huge hit! Everyone loved the rich flavor and the tender meat. I will definitely be making this again.
Allegra S√°nchez
a-s@yahoo.comThis stew is a hearty and flavorful dish that is perfect for a cold winter day. The lamb is tender and juicy, and the vegetables are cooked to perfection. I highly recommend this recipe!