Reviews (2) Add Rating & Review 13 Ratings 5 star values: 3 4 star values: 1 3 star values: 3 2 star values: 4 1 star values: 2 Martha Stewart Member Rating: Unrated 10/17/2011 Can't tell you his reason for vegan worcetshire sauce, but I can tell you mine. Fish. Deathly allergic. And anchovie paste is a main ingredient of the original sauce. Even small amounts causes my tongue to go numb, it's why I never eat a meatloaf made by someone else. You just never know what their family's secret recipe might contain, might be something like Lea and Perrins worcetshire sauce. Martha Stewart Member Rating: Unrated 03/09/2011 The vegan worcestershire sauce that was suggested for this Irish Stew sounds delicious. But, help me here...what is the point of using a vegan worcestershire sauce with a meat-based stew?
Back to Colin Quinn’s Irish Lamb Stew All Reviews for Colin Quinn’s Irish Lamb Stew - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 8 Colin Quinn's Irish Lamb Stew
Ingredients Ingredient Checklist 2 tablespoons olive oil 2 medium onions, chopped 3 pounds boneless lamb shoulder, cut into 1-inch cubes 2 teaspoons fresh thyme Coarse salt and freshly ground pepper 6 medium russet potatoes, peeled 3 cups homemade or store-bought low-sodium chicken stock 1/2 teaspoon Homemade Vegan Worcestershire Sauce 8 medium carrots, sliced on the bias into 1-inch pieces 1/4 cup pearl barley 1/4 cup heavy cream Chopped fresh flat-leaf parsley, for serving
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 Colin Quinn's Irish Lamb Stew
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Colin Quinn's Irish Lamb Stew
Colin Quinn's Irish Lamb Stew
Ingredients
Ingredients
- 2 tablespoons olive oil 2 medium onions, chopped 3 pounds boneless lamb shoulder, cut into 1-inch cubes 2 teaspoons fresh thyme Coarse salt and freshly ground pepper 6 medium russet potatoes, peeled 3 cups homemade or store-bought low-sodium chicken stock 1/2 teaspoon Homemade Vegan Worcestershire Sauce 8 medium carrots, sliced on the bias into 1-inch pieces 1/4 cup pearl barley 1/4 cup heavy cream Chopped fresh flat-leaf parsley, for serving
Directions
Preheat oven to 325 degrees.
Heat olive oil in a large Dutch oven over medium heat. Add onions and cook, stirring, until soft and translucent. Add lamb shoulder and thyme; season with salt and pepper.
Slice two of the potatoes and add to pot, along with chicken stock and Worcestershire sauce. Halve remaining 4 potatoes and add to pot; stir to combine. Cover and transfer to oven. Bake for 1 hour.
Remove from oven and add carrots, barley, and heavy cream. Cover and return to oven. Bake until lamb and barley are tender, 45 minutes to 1 hour. Season with salt and pepper and sprinkle with parsley before serving.
Reviews (2)
Add Rating & Review 13 Ratings 5 star values: 3 4 star values: 1 3 star values: 3 2 star values: 4 1 star values: 2
Martha Stewart Member Rating: Unrated 10/17/2011 Can't tell you his reason for vegan worcetshire sauce, but I can tell you mine. Fish. Deathly allergic. And anchovie paste is a main ingredient of the original sauce. Even small amounts causes my tongue to go numb, it's why I never eat a meatloaf made by someone else. You just never know what their family's secret recipe might contain, might be something like Lea and Perrins worcetshire sauce. Martha Stewart Member Rating: Unrated 03/09/2011 The vegan worcestershire sauce that was suggested for this Irish Stew sounds delicious. But, help me here...what is the point of using a vegan worcestershire sauce with a meat-based stew?
Reviews (2)
Add Rating & Review 13 Ratings 5 star values: 3 4 star values: 1 3 star values: 3 2 star values: 4 1 star values: 2
Add Rating & Review
13 Ratings 5 star values: 3 4 star values: 1 3 star values: 3 2 star values: 4 1 star values: 2
13 Ratings 5 star values: 3 4 star values: 1 3 star values: 3 2 star values: 4 1 star values: 2
13 Ratings 5 star values: 3 4 star values: 1 3 star values: 3 2 star values: 4 1 star values: 2
5 star values: 3 4 star values: 1 3 star values: 3 2 star values: 4 1 star values: 2
Martha Stewart Member Rating: Unrated 10/17/2011 Can't tell you his reason for vegan worcetshire sauce, but I can tell you mine. Fish. Deathly allergic. And anchovie paste is a main ingredient of the original sauce. Even small amounts causes my tongue to go numb, it's why I never eat a meatloaf made by someone else. You just never know what their family's secret recipe might contain, might be something like Lea and Perrins worcetshire sauce. Martha Stewart Member Rating: Unrated 03/09/2011 The vegan worcestershire sauce that was suggested for this Irish Stew sounds delicious. But, help me here...what is the point of using a vegan worcestershire sauce with a meat-based stew?Martha Stewart Member
Rating: Unrated 10/17/2011
Can’t tell you his reason for vegan worcetshire sauce, but I can tell you mine. Fish. Deathly allergic. And anchovie paste is a main ingredient of the original sauce. Even small amounts causes my tongue to go numb, it’s why I never eat a meatloaf made by someone else. You just never know what their family’s secret recipe might contain, might be something like Lea and Perrins worcetshire sauce.
Rating: Unrated
Rating: Unrated 03/09/2011
The vegan worcestershire sauce that was suggested for this Irish Stew sounds delicious. But, help me here…what is the point of using a vegan worcestershire sauce with a meat-based stew?
All Reviews for Colin Quinn’s Irish Lamb Stew
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Colin Quinn’s Irish Lamb Stew
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
