Irish Beef Stew

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Lamb is simmered with potatoes, carrots, and broth.  Serve with Irish Soda Bread.
  • PrepN/A |
  • TotalN/A |
  • Serves8 - 10


    • 3 pounds boneless lamb shoulder, trimmed and cut into 1-inch pieces
    • 1 1/2 tablespoons minced fresh flat leaf parsley, leaves only
    • 1 teaspoon dried thyme, crumbled
    • 6 cups chicken or vegetable 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


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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