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Irish Stew (3/17/2006)


½ lb. Thickly sliced bacon, diced
4 lbs. Boneless lamb shoulder (or beef chuck), cut into 2 inch pieces
1 tsp. Salt
1 tsp. Pepper
½ cup all-purpose flour
2 cloves garlic, minced
1 Large yellow onion, peeled and finely chopped
4 cups beef stock or broth
2 tsp. Sugar
4 cups carrots-cut into 1-inch pieces
2 Large yellow onions-peeled and sliced
6 medium potatoes peeled and cut into bit size pieces
1 8 oz. can tomato paste
1 ½ tsp. Dried thyme
1 tsp. Rosemary
2 bay leafs
1 cup white wine (divided)
1 small bag frozen peas
Chopped parsley (for garnish)


Using a large frying pan, sauté’ the bacon. Reserve the fat and the bacon. In a large mixing bowl place the lamb, salt, pepper and flour. Reheat frying pan. In batches, toss to coat the meat evenly. Add batches to bacon fat. If you run out of fat, all a little olive oil. Transfer the browned meat to a large stockpot. If needed, add more oil to frying pan. Add garlic and finely chopped onion to the pan and sauté’ until onion begins to color a bit. Deglaze the frying pan with ½ cup white wine and add the garlic-onion mixture to stock pot, along with the reserved bacon pieces, beef stock and sugar. Cover and simmer 1 ½ hours, or until tender. Add the remaining ingredients to the pot and simmer, covered, for about 30-minutes or until vegetables are tender. Check for salt and pepper before serving. Top with the parsley garnish before serving.

You can also use your crock-pot. Brown meat as noted above and add to crock-pot. Deglaze frying pan, and add dripping to crock. Add remainder of ingredients (except peas)and cook on low 8-10 hours. And peas 1 hour before serving.

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