REAL IRISH STEW
Source of Recipe
Mai
List of Ingredients
3 pounds of lamb, cubed
4 onions, peeled and cut into chunks
4 carrots, peeled and cut into chunks
4 potatoes, peeled, but left whole
3 cups of beef stock
Red wine (optional)
Salt and Pepper to Taste
Chopped Parsley for Garnish
Arrowroot or Flour for Thickening
Recipe
Remove fat from the lamb and render the fat in a Dutch oven or heavy casserole. Brown the lamb in the fat. Add the onions and carrots and brown, then add the stock and seasonings.
Finally, add the whole peeled potatoes to top of the casserole and simmer gently for two hours. Shake the pot a few times while cooking to prevent sticking. When the stew is cooked, skim the fat off the top. You can thicken it with a little arrowroot or flour if you wish. Sprinkle the chopped parsley on top and serve hot. Serves four.
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