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Irish Stew
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
| 1 | Heat oil in large dutch oven. Add lamb and brown. Stir in garlic, bay leaf, mustard, thyme and rosemary. Season generously with salt and pepper. |
| 2 | Add chicken stock, scraping up any brown bits. Bring to boil. Reduce heat, cover and simmer until meat is tender, 30-40 minutes. |
| 3 | Add 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. |
| 4 | Mix flour and cold water together to form paste. Stir into stew. Add parsley. Reseason with salt and pepper. Cook and stir until stew thickens. |