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Irish Stew


Traditional Irish Stew

3 1/2 lbs. Boneless lamb shoulder, trimmed and cut into an inch pieces
2 tbsp. Fresh parsley leaves, minced
2 tsp. Dried thyme, crumbled
8 cups Chicken broth
3 1/2 lbs. Boiling potatoes, peeled and quartered
2 large Onions, chopped finely
1 1/2 lbs. Carrots, peeled and cut into1/2-inch pieces
7 stalks Celery, trimmed and ribs cut into 1/2-inch pieces
7 tbsp. All-purpose flour
1/2 cup Vegetable oil
pinch Salt and pepper to taste

In a large casserole pot, put the lamb and simmer with parsley, thyme, and salt and pepper to taste in 6 cups broth, covered for at least 1 1/2 to 2 hours.

To the lamb mixture add potatoes, onion, carrots, celery and remaining 2 cups of broth and simmer and covered, for another 1 hour

In a small bowl whisk together flour and oil until smooth and stir into simmering stew until well incorporated.

Simmer the stew uncovered until thickened, for 5 minutes, and season with salt and pepper.

Serve immediately while warm.

Serve 10-12 people.



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Last modified: May 26, 2003