Recipe by Beej
"This Irish stew serves 4 to 6. It is our family recipe and I am sharing it with you because it's the best I've ever had. Make some soda bread with it, and have a cold Guinness. Slainte!"
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boneless lamb shoulder, cut into 2 inch pieces
potatoes, peeled and diced
sweet yellow onion, chopped
seasoned salt (such as LAWRY'S®), or to taste
ground black pepper to taste
paprika, or to taste
dried thyme, or to taste
1 (1.5 fluid ounce) jigger
Irish whiskey (such as Jameson®)
Well, I should start by saying that I didn't use Irish whiskey, as I couldn't find any, so I used Scotch. But even so, the stew needed at least 1/3 a can of tomato paste for flavor, as there wasn't a ton there, and even though I tossed the lamb chunks in flour and browned them beforehand, it really wasn't very thick. I think with modifications, this could be a really nice recipe - the whiskey is a good background flavor.
A standard slow-cooker lamb stew with the addition of a shot of booze. Hardly original, but the booze does not spoil it - nor does it add that much to it. An edible dish, but not worth MY time to change from my tried and trusted recipe I have been using for years. I emphasise that this reaction is based upon MY taste characteristics. Others may find this good, particularly those who have not had a lamb stew before.
We had it for a St. Patty's Day party and it was awesome although I did change it up a bit. I added 1/2 cup of dry white wine and upped the Irish Whiskey (Jameson). I also used yellow boiler onions instead of cut yellow onion. Everyone loved it and the woody flavor from the whiskey was an interesting touch. We served it with Irish Soda Bread and it was great!
I added 3 parsnips, chopped and a rounded tsp of rosemary and upped the thyme to a full tsp. The flavor of the whiskey, while not overly strong seemed to mask the flavor of the parsnips and herbs. IMO, adding Guinness would be better.
This was a solid recipe. Everything in it was fine, but the overriding opinion was that there was something missing. Others have suggested that tomato paste or white wine would work, but neither of those resonate as the missing ingredient. It was very, very good, just a touch bland for our tastes. Maybe dill, maybe rosemary... It is definitely not the last time I'll make the recipe, but I want to figure out what that last ingredient might be first!
* Percent Daily Values are based on a 2,000 calorie diet.
McIntire's Lamb Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 154
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