Traditional Irish Stew

Traditional Irish Stew
about 8 servings
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3 pounds boneless lamb shoulder, trimmed and cut into 1-inch pieces
1 1/2 tablespoons minced fresh parsley leaves
1 teaspoon dried thyme, crumbled
6 cups chicken broth or stock
3 pounds boiling potatoes, peeled and quartered
1 large onion, finely chopped
1 pound carrots, peeled and cut into 1/2-inch pieces
6 stalks celery, trimmed and ribs cut into 1/2-inch pieces
6 tablespoons all-purpose flour
1/4 cup vegetable oil

In a 7 to 8-quart kettle simmer lamb, parsley, thyme, and salt and pepper to taste in 4 cups broth, covered, 1 1/2-hours.  To lamb mixture add potatoes, onion, carrots, celery, and remaining 2 cups broth and simmer, covered 1 hour.

In a small bowl whisk together flour and oil until smooth and stir into simmering stew until well incorporated.  Simmer stew, uncovered, until thickened, 3 to 5 minutes, and season with salt and pepper.

 

 

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