Traditional Irish Stew the Bailey

Total Time:
2 hr 55 min
Prep:
20 min
Cook:
2 hr 35 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 3 pounds 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 pounds boiling potatoes, peeled and quartered
  • 1 large onion, finely chopped
  • 1 pound carrots, 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

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. To lamb mixture add potatoes, onion, carrots, celery, and remaining 2 cups broth and simmer, covered, 1 hour.

In a small bowl whisk together flour and oil until smooth and stir into simmering stew until well incorporated. Simmer stew, uncovered, until thickened, 3 to 5 minutes, and season with salt and pepper.


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