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Irish Stew
1      Lbs.              Boneless Lamb
                        Shoulder, cubed
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.