Irish Stew

Name: Irish Stew
Ingredients: 2 lb. boneless lamb, pork or beef (1 to 1 1/2 lb.); 3 lb. potatoes, quartered; 4 medium onions, sliced; 1 stalk celery, sliced; 2 Tbsp. flour; dash of dried thyme; salt and pepper to taste; 2 Tbsp. parsley; 2 c. water; 6 carrots, quartered; 2 parsnips, peeled and sliced; 1 c. diced turnips (optional); 1 c. bouillon (if using beef)

13 ingredients

10 steps

Ingredients

2 lb. boneless lamb, pork or beef (1 to 1 1/2 lb.)
3 lb. potatoes, quartered
4 medium onions, sliced
1 stalk celery, sliced
2 Tbsp. flour
dash of dried thyme
salt and pepper to taste
2 Tbsp. parsley
2 c. water
6 carrots, quartered
2 parsnips, peeled and sliced
1 c. diced turnips (optional)
1 c. bouillon (if using beef)

Directions

1

Roll meat in flour; brown in hot oil or butter.
2

Place meat in stewpot; add liquid, onions, celery, thyme, parsley, salt and pepper to taste.
3

Slowly bring to a boil, then let simmer (covered) until meat is just about tender, approximately an hour for lamb, 1 1/2 to 2 hours for beef.
4

Skim fat from top.
5

Add carrots, potatoes, parsnips and turnips.
6

Simmer for additional 45 minutes to 1 hour (covered).
7

Remove lid occasionally to see if more liquid is needed.
8

Vegetables and meat should then be quite tender. Thicken liquid with extra flour if desired.
9

(If you can't find turnips, I substitute rutabaga).
10

This is a really great recipe.