Granny's Lamb Stew
Meat and potatoes are the foundation for this old-time Irish favorite. Make sure you have plenty of crusty bread to pass around for sopping up every last bit.
2 tablespoons vegetable oil
2 pounds boneless lamb, cut into chunks
8 1/2 cups water - divided use
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 pound carrots, peeled and sliced
1 turnip, peeled and sliced
1 pound leeks, sliced (white and light green parts) - divided use
1 pound potato, peeled and cubed
1/4 cup all-purpose flour
1/2 cup chopped fresh flat-leaf parsley
- In a heated skillet add oil and lamb, cook for about 5 minutes, turning often, until lamb is browned.
- Transfer lamb to a large stockpot and add 8 cups water, salt and pepper; mix well and simmer slowly for 20 minutes. Add carrots, turnips and white part of leeks; simmer gently for 1 hour.
- Add potatoes and continue to simmer for another 30 minutes.
- Whisk flour with remaining 1/2 cup water and pour into soup mixture. Add green part of leeks along with parsley; simmer for 10 minutes. Remove from heat and serve hot.
Makes 8 servings.