Traditional irish stew

1 Servings

Ingredients

Quantity Ingredient
3 pounds Boneless lamb shoulder, trimmed and cut into 1-inch pieces
1½ tablespoon Minced fresh parsley leaves
1 teaspoon Dried thyme, crumbled
6 cups Chicken broth
3 pounds Boiling potatoes, peeled and quartered
1 large Onion, finely chopped
1 pounds 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
¼ cup Vegetable oil

Directions

In a 7- to 8-quart kettle simmer lamb, parsley, thyme, and salt and pepper to taste in 4 cups broth, covered, 1½ 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.

Yield: 8 to 10 servings

NOTES : (Recipes adapted from Gourmet Magazine) Posted to MC-Recipe Digest V1 #369, by Angele Freeman <jfreeman@...> on Sun, 12 Jan 1997.

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