Irish Stew
- 3 to 4 lbs leg of lamb -- cut into 1 1/2" cube
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 2 cups water
- 1 cup chicken broth
- 1 to 2 tsp salt -- or to taste
- 1/4 teaspoon thyme -- crushed
- 1/4 teaspoon pepper
- 2 cloves garlic -- mashed & minced
- 4 medium potatoes -- quartered
- 8 small white onions -- peeled
- 1 package frozen peas -- (16 oz)
- 8 ounces fresh mushrooms, sliced
- 1 cup milk
- 1/3 cup flour
Over medium heat, brown lamb in butter and oil in a large stock pot or
Dutch oven. Add water, broth, and seasonings; cover and simmer for 1
hour. Remove surface fat. Add potatoes and onion; simmer, covered, until
vegetables are tender, about 15 to 20 minutes. Add peas and simmer for 5
minutes. Combine milk and flour; stir until smooth. Add to simmering stew
and simmer for about 1 minute, or until thickened. Taste and adjust
seasonings.
Serves 6.
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