Irish Stew Recipe
Ingredients
| 3 pounds lamb shoulder, cut in 1 1/2-inch cubes | ||
| Cooking oil | 2 Tablespoon | |
| Vegetable bouillon cubes | 4 | |
| 4 potatoes, pared and cubed (5 cups) | ||
| 4 medium onions, cut in 1/4-inch slices | ||
| 4 carrots, cut in 1 1/2-inch sticks | ||
| 1 10-ounce package frozen peas | ||
| Dried thyme | 1/4 Teaspoon, crushed | |
| All purpose flour | 1/4 Cup (16 tbs) | |
Directions
In Dutch oven, brown lamb in hot oil.
Drain off excess fat.
Season with 2 teaspoons salt and 1/8 teaspoon pepper.
Dissolve bouillon cubes in 4 cups hot water; pour over meat.
Bring just to boiling.
Cover; simmer 1 1/2 hours or till meat is almost tender.
Add potatoes, onions, carrots, peas, and thyme.
Cover; simmer 20 to 25 minutes longer.
Combine 1/4 cup water and flour.
Stir into stew.
Cook and stir till thickened and bubbly.
Drain off excess fat.
Season with 2 teaspoons salt and 1/8 teaspoon pepper.
Dissolve bouillon cubes in 4 cups hot water; pour over meat.
Bring just to boiling.
Cover; simmer 1 1/2 hours or till meat is almost tender.
Add potatoes, onions, carrots, peas, and thyme.
Cover; simmer 20 to 25 minutes longer.
Combine 1/4 cup water and flour.
Stir into stew.
Cook and stir till thickened and bubbly.
Chef
