 Irish Stew in Bread
Makes 6 to 8 servings
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Image © Publications International, Ltd.
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Irish Stew in Bread
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Ingredients
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1-1/2
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pounds lean, boned American lamb shoulder, cut into 1-inch cubes
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1/4
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cup all-purpose flour
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2
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tablespoons vegetable oil
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2
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cloves garlic, crushed
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2
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cups water
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1/4
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cup Burgundy wine
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5
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medium carrots, chopped
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3
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medium potatoes, peeled and sliced
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2
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large onions, peeled and chopped
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2
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ribs celery, sliced
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3/4
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teaspoon black pepper
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1
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cube beef bouillon, crushed
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1
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cup frozen peas
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1/4
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pound sliced fresh mushrooms
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Round bread, unsliced*
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*Stew can be served individually in small loaves or in one large loaf. Slice bread crosswise near top to form lid. Hollow larger piece, leaving 1-inch border. Fill “bowl" with hot stew; cover with “lid." Serve immediately.
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Coat lamb with flour while heating oil in Dutch oven over low heat. Add lamb and garlic; cook and stir until brown. Add water, wine, carrots, potatoes, onions, celery, pepper and bouillon. Cover; simmer 30 to 35 minutes.
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Add peas and mushrooms. Cover; simmer 10 minutes. Bring to a boil; adjust seasonings, if necessary. Serve in bread.
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© American Lamb Board
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Printed
from fbnr.com
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