Irish Stew

Beverley Williams

By
@Beverley1991

My grandmother used to make this stew frequently. I always try to make it on St. Patrick's day.


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Serves:

8

Prep:

15 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

2 lb
lamb shoulder meat
2 large
russet potatoes, peeled and cubed
3 large
carrots, peeled and sliced
1 small
onion, chopped
1/3 c
flour
3 Tbsp
olive oil
1 c
frozen peas, thawed
1 Tbsp
dried thyme
1
bay leaf
1/8 tsp
garlic powder
1 stalk(s)
celery, chopped small
1 Tbsp
dried parsley
1/2 tsp
chives
4 c
beef broth
to taste
salt and pepper

Directions Step-By-Step

1
Heat olive oil in a large pot.
2
Flour the lamb chunks. Saute the lamb until it is browned.
3
Add the onion and cook until tender.
4
Add the remaining ingredients and and simmer on medium-high until the lamb is cooked through and the vegetables are tender. About 25 minutes. Stir occasionally.
5
Remove the bay leaf. Serve.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Lamb
Regional Style: Irish
Other Tag: Quick & Easy