Traditionally made with lamb and root vegetables, modern variations are endless. That's one of the good things about stews and soups...anything goes.
I made this one with chunks of lamb, potatoes, carrots and onion, that's about as close to traditional as it gets!
Irish Stew can be served any day of the year, especially in winter, and it's a diversion from corned beef and cabbage on St. Patrick's Day.
- 1 lb. lamb shoulder, cut into 2" cubes
- 1 lb. russet potatoes, peeled and cut into chunks
- 1 lb. carrots, peeled and sliced
- 1 medium onion,cut into chunks
- 3 Tblsp. flour
- 1/2 tsp. dried sage
- 1 tsp. dried parsley
- salt and pepper to taste
- 2 Tblsp. oil, canola or vegetable
- 4 cups water
Heat oil in a skillet over medium heat. Add lamb and brown on all sides. Drain off fat and transfer lamb to a Dutch oven or stew pot. Sprinkle lamb with flour and add water, sage, parsley, salt and pepper. Mix well.
Bring to a boil then immediately reduce heat, cover and let simmer about 1 ½ hours.
Add the vegetables and cook uncovered until the potatoes and carrots are tender. About 40 minutes. Serves 4.