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Irish Stew
Makes 6 Servings
Ingredients
*2 tbls. vegetable oil
*2 lbs. boneless lamb shoulder, well-trimmed, cut into 1 inch chunks
*2 cloves garlic, minced
*1 bay leaf
*1 tsp. Dijon mustard
*1 tbls. fresh thyme, chopped
*1 tbls. fresh rosemary, chopped
*salt and pepper, to taste
*1 1/2 cups chicken stock
*1 large onion, peeled, cut in half through core, then each half cut into 6 chunks
*2 lbs. potatoes, peeled, cut into 1 inch cubes
*2 carrots, pared, halved lengthwise, and cut into 1/2 inch slices
*10 oz. package frozen green peas
*3 tbls. flour
*1/3 cup cold water
*1/2 cup chopped fresh parsley
Instructions
1Heat oil in large dutch oven. Add lamb and brown. Stir in garlic, bay leaf, mustard, thyme and rosemary. Season generously with salt and pepper.
2Add chicken stock, scraping up any brown bits. Bring to boil. Reduce heat, cover and simmer until meat is tender, 30-40 minutes.
3Add onion, potatoes and carrots. Cover and cook over low heat another 60 minutes until vegetables are tender. Add peas and cook 15 minutes more. Remove bay leaf.
4Mix flour and cold water together to form paste. Stir into stew. Add parsley. Reseason with salt and pepper. Cook and stir until stew thickens.