Irish Stew

Serves 4
None Specified

1 tbsp. vegetable oil

2 lbs. boneless lamb, cut into 1" cubes

1 medium onion, chopped

1 tsp. chopped garlic

1/3 cup flour

2 tbsp. snipped fresh parsley

2 tsp. snipped fresh thyme

1 tsp. salt

1/4 tsp. coarse ground black pepper

2 cups chicken stock

1 cup red wine (or 1 cup chicken stock)

8 carrots, peeled, cut diagonally into 1/2" slices

4 potatoes, peeled, quartered

2 stalks celery, cut diagonally into 1/2" slices


Heat oil in Dutch oven over medium heat; stir in lamb, onion and garlic. Cook until lamb is browned and onions and garlic are softened. Stir in flour, parsley, thyme, salt and pepper. Gradually stir in stock and wine; bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hrs., stirring occasionally. Stir in carrots, potatoes and celery. Cover; simmer until vegetables are fork-tender (30-45 min.).