Irish Stew

Written by Chronicle Staff. Posted in Dining & Entertainment

Published on March 10, 2021 with No Comments

Prep: 20 min. Cook: 1-3/4 hours

Yield: 6 Servings


1-1/2 pounds lamb stew meat

2 teaspoons olive oil

4 cups water

2 cups sliced peeled potatoes

1 medium onion, sliced

1/2 cup sliced carrot

1/2 cup cubed turnip

1 teaspoon salt

1/2 teaspoon each dried marjoram, thyme and rosemary, crushed

1/8 teaspoon pepper

2 tablespoons all-purpose flour

3 tablespoons fat-free milk

1/2 teaspoon browning sauce, optional

3 tablespoons minced fresh parsley


1. In a Dutch oven, brown lamb in oil over medium-high heat. Add water; bring to a boil. Reduce heat; cover and simmer for 1 hour.

2. Add the potatoes, onion, carrot, turnip and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until the vegetables are tender.

3. In a small bowl, combine the flour, milk and browning sauce if desired until smooth; stir into stew. Add parsley. Bring to a boil; cook and stir for 2 minutes or until thickened.

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