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Course : Entree
Type of Prep : Simmer
Occasion : Spring, St.Patrick's Day
 
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Irish Stew

From Diana Rattray,
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A flavorful lamb stew recipe. Scroll down for more lamb stew recipes.

INGREDIENTS:

  • 3 to 4 lbs leg of lamb, cut into 1 1/2" cube
  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 2 cups water
  • 1 cup chicken broth
  • 1 to 2 tsp salt, or to taste
  • 1/4 teaspoon thyme, crushed
  • 1/4 teaspoon pepper
  • 2 cloves garlic, mashed & minced
  • 4 medium potatoes, quartered
  • 8 small white onions, peeled
  • 1 package frozen peas, (16 oz)
  • 8 ounces fresh mushrooms, sliced
  • 1 cup milk
  • 1/3 cup flour

PREPARATION:

Over medium heat, brown lamb in butter and oil in a large stock pot or Dutch oven. Add water, broth, and seasonings; cover and simmer for 1 hour. Remove surface fat. Add potatoes and onion; simmer, covered, until vegetables are tender, about 15 to 20 minutes. Add peas and simmer for 5 minutes. Combine milk and flour; stir until smooth. Add to simmering stew and simmer for about 1 minute, or until thickened. Taste and adjust seasonings.
Serves 6.

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