Irish Stew
Ingredients
| 2 lbs of lean lamb, cubed, fat trimmed | ||
| 1/2 cup flour | ||
| 2 medium onions, quartered | ||
| 2-3 cups lamb, beef or chicken stock | ||
| 4 carrots, peeled and cut into 2 inch pieces | ||
| 1 lb boiling potatoes, peeled | ||
| 2 tbs fresh parsley, chopped | ||
| 2 tsp dried thyme | ||
| Kosher salt and black pepper to taste | ||
| Parsley sprigs for garnish | ||
| 1 tbs oil |
Directions:
- Prepare the carrots, potatoes and onions, then set aside, covered.
- Dredge the lamb chunks in flour, then remove the excess.
- Add the oil to a large saucepan or stockpot and using medium heat add the lamb pieces.
- Season with salt and pepper.
- Once lamb pieces are browned add the stock, along with the potatoes, carrots and onions.
- Re-season with salt, pepper, thyme and parsley.
- Reduce heat to a simmer and cook for 2 hours partially covered.
- Serve in bowls along with crusty bread and garnished with parsley.
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