1 Lbs. Boneless Lamb
2 Tablespoon Canola Oil
3 Tablespoon all-purpose Flour
1 Teaspoon Dried Rosemary
1 Teaspoon Salt
½ Teaspoon Ground Black Pepper
1 Medium Onion, chopped
2 Medium Carrots, chopped
2 Ribs Celery, chopped
3 Cup defatted Chicken Broth
1½ Lbs. Boiling Potatoes, peeled and cubed
1 Tablespoon Chopped Fresh Parsley
1 Tablespoon Chopped Fresh Thyme
I found this recipe while surfin' the Internet and I have always wanted a good Irish Stew being that my ancestors are from the County of Cork in Ireland.
In a large Dutch oven, heat oil over medium heat. Stir together flour, rosemary, salt, and pepper. Dredge lamb cubes in flour mixture and brown in hot oil, 1/2 a batch at a time. Remove meat and add onions, carrots, and celery to skillet drippings. Sauté 3-5 minutes, or until onion is translucent and golden. Return meat and add potatoes and stock. Reduce heat, cover, and simmer 2½ hours, or until lamb is tender. Stir in cornstarch mixture, parsley, and thyme and cook, uncovered, 3-5 minutes or until thickened.