Irish Lamb Stew

As a homeschooling family we take the opportunity to learn trough food. Since this month we celebrated St Patrick, I decided that it would be fun to set this month theme around Ireland. We learn each day on topics related to geography, culture and of course cuisine.

Irish Lamb Stew

Today I am sharing with you my version of “Irish Lamb Stew”. I know some of you may loath the taste of lamb, but trust me, a slow cooked lamb stew will change your mind. The melt in your mouth meat, with the roots vegetables with a touch of sweetness, and the rich broth is very satisfying.

What you will need:

  • 4 pieces of lamb shoulder or 1 lbs lamb stew meat
  • 1/2 tsp salt and pepper
  • 1/2 cup flour
  • 2 tbsp butter
  • 3 cloves of garlic, chopped
  • 1 large onion, chopped
  • 1 1/2 cup red wine
  • 4 cups beef stocks
  • 3 large carrots
  • 1 large onion
  • 3 stalks of celery
  • 2 large potatoes
  • 3 bay leaves
  • few spring of Thyme

Step 1

in a flat dish, mix the flour, salt and pepper. Toss and coat the meat evenly. Brown the meat ,in a stew pot with the butter and the chopped up onion and garlic, for about 3 to 5 min each side. Pour 1/2 cup of wine to deglazed and add the broth, cover and let simmer for 1.5 hour.

browning lamb meat lamb meat

cut vegetables Step 2

Roughly cut the carrots, celery, onion and potatoes. Remove the meat, discard of any bone and cut the meat in chunks, return to the pot along with the prepared vegetables, Thyme, bay leaves and the remaining of the wine.

Bring to a boil for a few min and reduce to medium heat and simmer for about 30 minutes or until the vegetables are cooked.

Serve this stew in a big bowl and serve with a thick slice of bread and butter, sit down and savor each bites.


Lamb Stew

Tips: Kids sometime can get picky about their food, getting them involved in the preparation and execution of a meal often make them more willing to try new food. Everyone loves a taste of their labor.

Fish chowder

Can I let you on a little secret, I don’t really like fish. I am a bit picky when it comes to fish and seafood, I like it done a certain way and would be perfectly fine just eating it a few time a year. My little goose, on the other hand, LOVE fish and asks for it once or twice a week. I think their love for, all things from the sea, comes from the Acadian blood in them.

Fish Chowder

I don’t want to be that mother that seldom prepare a meal or certain food to her family because she isn’t fan of it. What’s working for us at the moment is, I prepare fish or seafood once or twice weekly for the girls while I eat leftovers. I haven’t got any complaints from the girls. They love their food so much that they let me eat mine alone!

Today I’ll be sharing one quick and easy fish soup that is flexible enough that you can use whatever you have on hand to make it.

What you’ll need:

fish chowder

– 1 large onion

– 1 to 2 tbsp butter

– a few waxy potatoes (like Yukon gold or red potatoes, or any potatoes that would hold up its shape) ( 2 large one or more if small)

– 4 cups of fish stock (or vegetable stock)

– 1 cup of heavy cream (whipping or coffee cream will do)

– About 2 cups of cut fish and seafood (whatever you have on hand. I used salmon, cod and haddock)

– a few strips of bacon (naturally smoked flavor is what I used)

– Fresh Thyme (dry works too)

– 1 bay leaf

– salt and pepper to taste

The how to:

Put a few strips on bacon in your soup pot, fry over medium heat until most of the bacon is crispy. Remove and chop down into small pieces, and set aside. If any fatty bacon is left just put it back into the pot when you are sweating the onion. At this point you can take some of the bacon grease away but make sure to keep some in, that’s part of the flavor of the soup.

While the bacon is frying, dice the onion. Add the butter to the bacon fat, add the onion, Thyme and a pinch of salt. If any bacon fatty chunks are left, add them now. While the onion are sweating, dice the potatoes. When you start to see some caramelisation (brown bit in the bottom of the pan) add in the potatoes and stir them until coated with all that goodness.

Now add the stock and the bay leaf, bring it to a boil and cook the potatoes until just tender. Season with a touch of salt and pepper. When the potatoes are cooked, lower the heat to medium low and slowly incorporate the cream. Add all the fish on top of your soup, put the lid on and cook of a few minute or until the fish is firm.

Your soup is ready to be served, add a few bits of the fried bacon of top and enjoy.

Tips : This soup can be prepared in advance and just heated up when your guests arrives. Follow the instructions and omit the cream, when the soup is heated trough add the cream and serve.