Irish Stew

Recipe by: Dave Perry
Preparation time: 1/2 Hour
Serving size: 8 - 10
Category: Traditional Meals

3 lbs boneless lamb shoulder -- trimmed and cut into 1-inch pieces (use stewing beef if you're not a true Irishman)
1 1/2 tablespoons minced fresh parsley leaves
1 teaspoon dried thyme -- crumbled
6 cups beef broth
3 lbs boiling potatoes -- peeled and quartered
1 large onion -- finely chopped
1 lb carrots -- peeled and cut into 1/2-inch pieces
1 lb turnip -- peeled and cut into 1/2-inch pieces
6 stalks celery -- trimmed and 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/beef, parsley, thyme, and salt and pepper to taste in 4 cups broth, covered, for 1/2 hour. To lamb mixture add potatoes, onion, carrots, turnips, celery, and remaining 2 cups broth and simmer, covered for 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.

Serve with your favorite beverage!
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