Classic, Irish country-side
lamb stew.
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
- Cut lamb into cubes.
- 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.
- 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.
- 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.
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