Very Irish Stew
1 1/2 lblamb meat for stewing
2 tspolive oil
4 cwater (i use 2 cups of chicken broth and 2 of water)
2 csliced potatoes, bakers are best for their floury texture.
1med. onion, sliced
1/2 csliced carrot
1/2 ccubed turnip
1/2 tspeach of dried marjoram and thyme
2 Tbspminced parsley, fresh
How to Make Very Irish Stew
- In a Dutch oven, brown lamb in oil over medium-high heat.
Add water and chicken broth; bring to a boil.
Reduce heat; cover and simmer for 1 hour.
- Add the potatoes, onion, carrot, turnip and seasonings.
Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until the vegetables are tender.
- In a small bowl, combine the flour and milk until smooth; stir into stew.
Bring to a boil; cook and stir for 2 minutes or until thickened.
- Happy St. Patrick's Day!