De-glaze the pan with lamb stock and pour into the casserole. Peel the potatoes and lay them on top of the casserole so they will steam while the stew cooks. Season the potatoes. Add a sprig of ...

Degrease the pan with lamb stock, bring to the boil and pour into the casserole. Peel the potatoes and lay them on top of the casserole, so they will steam while the stew cooks. Season the potatoes.

A simple Irish stew with soft lamb and sweet carrots. A cheaper cut of meat saves money but doesn't scrimp on flavour. Using a sharp thin boning knife, remove as much meat from the lamb bones as ...

Executive Chef Jeremy Bechtold joined KARE 11 Saturday to share tips and tricks behind some of his favorite Irish dishes.

Meat from the shoulder and neck has the best flavour and is traditionally used in Irish stew and Lancashire hotpot. The French have some delicious lighter lamb stews such as navarin of lamb ...

Season with salt and pepper and add 4 cloves of garlic, 3 potatoes and 2 carrots and fry them all together in the pan. 7. For extra flavor add 1 tsp of butter. 8. Pour 1 pint of dark beer to de-glaze.

Though Irish stew and beef stew may sound like the same thing, there's usually one key difference between these two similar ...

Rich, comforting and full of deep, satisfying flavors, it’s a go-to recipe for cool nights and St. Patrick’s Day celebrations alike. What’s more is that this Irish beef stew is made in an ...

Irish lamb stew: The secret ingredient, curry powder, provides a subtle base note, adding a layer of flavour you can’t put your finger on ...