Traditional Irish Stew the Bailey |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 10 |
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Ingredients:
3 lbs boneless lamb shoulder, trimmed and cut into 1-inch pieces |
1 1/2 tablespoons minced fresh parsley leaves |
1 teaspoon dried thyme, crumbled |
6 cups chicken broth |
3 lbs boiling potatoes, peeled and quartered |
1 large onion, finely chopped |
1 lb carrot, 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 |
Directions:
1. 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.
2. To lamb mixture add potatoes, onion, carrots, celery, and remaining 2 cups broth and simmer, covered, 1 hour.
3. In a small bowl whisk together flour and oil until smooth and stir into simmering stew until well incorporated.
4. Simmer stew, uncovered, until thickened, 3 to 5 minutes, and season with salt and pepper.
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