| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Irish Lamb Stew

1 pound lamb
3 tablespoons vegetable oil
2 onions, chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
2 cups beef broth
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon rosemary
1 bay leaf
1 pound potatoes, peeled and diced
6 carrots, peeled and sliced
2 turnips, peeled and diced
1 (16-ounce) package frozen peas
1 (8-ounce) jar pearl onions

1. Cut lamb into cubes.
2. Heat oil in a heavy saucepan, add the lamb and cook until lightly browned. Remove meat from the pan and add chopped onions and chopped garlic clove. Cook for 3 minutes the add flour and stir, heating until the mixture browns.
3. To the onion mixture, gradually add beef broth while stirring. Return the meat to the saucepan. Add salt, pepper, rosemary, and bay leaf. Cover and simmer for 1 hour, or until the meat is almost tender.
4. Add diced potatoes, sliced carrots, and diced turnips. Cook for 30 minutes longer. Add frozen peas and pearl onions, and continue cooking until the peas are tender, about 10 to 15 minutes.

Makes 8 servings.