Recipe by breezermom
This is traditional Irish peasant fare, full of ingredients that were readily available. Irish Stew is typically a "white" stew, which means that the meat is never browned beforehand. From Classic International Recipes.
Top Review by CHEF GRPA
Excellent! Another great recipe and I just added this to my favorites, Didn't play with it, real like the taste and texture. I've will added this to my recipe book as is. I agree with some of the other reviews. You could modify this recipe to any style. Along with being incredibly easy, it's a great base recipe and easy to modify depending on your tastes. Thank You! Lynette !! Grpa
- 453.59 g boneless lamb, cut into 3/4 inch pieces (common in the US to substitute beef)
- 946.36 ml beef broth
- 2 medium onions, cut into wedges
- 7.39 ml salt
- 1.23 ml black pepper
- 1 bay leaf
- 4 medium potatoes, peeled and quartered...large bite sizes (1 1/2 pounds)
- 6 medium carrots, sliced 1/2 inch thick
- 2.46 ml dried thyme, crushed
- 1.23 ml dried basil, crushed
- 118.29 ml cold water
- 59.14 ml all-purpose flour
- snipped parsley, to garnish
Directions See How It's Made
- In a large Dutch oven combine the lamb, beef broth, onions, salt, pepper, and bay leaf. Bring to a boil; reduce heat. Cover and simmer for 45 minutes.
- Skim off the fat. Add the potatoes, carrots, thyme, and basil. Cover and simmer for 30 to 35 minutes more or until the vegetables are tender. Remove the bay leaf and discard.
- Combine the cold water and the flour. Stir into the stew. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Season to taste with salt and pepper.
- Sprinkle each serving with snipped parsley.