By Judyrae Kruse Herald Columnist
B-r-r-r. It’s cold. What to do? Fight it with stew, of which we have two today.
These are especially for lamb lovers, and they’re from Irish Eyes in Arlington, who says they’re taken from an Arlington Garden Club cookbook.
Kay Crabtree’s lamb stew
2pounds lean lamb, cut in about 1-inch cubes
2-3 tablespoons canola oil
1medium onion, chopped
2-3 cloves garlic, minced
1/4 cup flour
3cups boiling water
1/3 teaspoon peppercorns
4-5 ribs celery, cut in 1-1 1/2-inch pieces
6-8 carrots, peeled and cut in 1-1 1/2-inch pieces
4-6 medium potatoes, cut in 1-1 1/2-inch cubes
Brown meat in oil over medium-high heat; add onion and garlic, reduce heat and cook until onion is translucent. Sprinkle with flour and salt; toss to coat. Add water and peppercorns. Cover and simmer over low heat for 1 1/2 hours. Add carrots, celery and potatoes. Cover and cook until tender, about 25 to 30 minutes.
Meg Jacobsen’s Irish lamb stew
1large onion, chopped
3pounds boneless lamb stew meat
1/2 teaspoon pepper
6Yukon gold potatoes, quartered
3cups chicken broth
1/2 teaspoon Worcestershire
6carrots, peeled and sliced
1/4 cup barley
1/4 cup cream
Preheat oven to 325 degrees. In a heavy pot over medium heat, melt butter; add onion and cook without browning until clear and soft. Add lamb, thyme, salt, pepper, potatoes, broth and Worcestershire; cover and bake 1 hour. Add the carrots, barley and cream. Stir and return to oven for another 45 to 60 minutes, until lamb is tender and barley is soft.