Traditional Irish Stew the Bailey

Submitted by Charlotte J

"I found this on the food network site and wanted to save it here so I'd be able to find it again. Recipe from Gourmet Magazine"

 

• Ready In: 2hrs 55mins
• Ingredients: 10
• Serves: 8-10

ingredients

• 3 lbs boneless lamb shoulder, trimmed and cut into 1-inch pieces
• 1 1⁄2 tablespoons minced fresh parsley leaves
• 1 teaspoon dried thyme, crumbled
• 6 cups chicken broth
• 3 lbs boiling potatoes, peeled and quartered
• 1 large onion, finely chopped
• 1 lb carrot, peeled and cut into 1/2-inch pieces
• 6 stalks celery, trimmed and ribs cut into 1/2-inch pieces
• 6 tablespoons all-purpose flour
• 1⁄4 cup vegetable oil

directions

1. In a 7 to 8-quart kettle simmer lamb, parsley, thyme, and salt and pepper to taste in 4 cups broth, covered, 1 1/2 hours.
2. To lamb mixture add potatoes, onion, carrots, celery, and remaining 2 cups broth and simmer, covered, 1 hour.
3. In a small bowl whisk together flour and oil until smooth and stir into simmering stew until well incorporated.
4. Simmer stew, uncovered, until thickened, 3 to 5 minutes, and season with salt and pepper.

Reviews

[Outta Here]

This is very easy, tasty and filling. The only change I would make is adding some garlic. Cook time was perfect.

 

[libbyriess m.]

I'm using this for a school report and I find it very helpful and tasty!