Irish Stew

Name: Irish Stew
Ingredients: 3 pounds lamb neck chops; 2 tablespoons all-purpose flour; 2 tablespoons vegetable oil; 2 spanish onions medium, coarsely chopped; 3 medium carrots chopped; 2 stalks celery cut into 1/3 inch slices; 1 bay leaf; 1 teaspoon fresh thyme leaves chopped; 4 cups chicken stock; 4 parsnips small, cut into 1 inch pieces; 2 large potatoes peeled, cut into 1 inch pieces; 5 1/4 ounces green beans trimmed, cut into 3/4 inch pieces

12 ingredients

2 steps

Ingredients

3 pounds lamb neck chops
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
2 spanish onions medium, coarsely chopped
3 medium carrots chopped
2 stalks celery cut into 1/3 inch slices
1 bay leaf
1 teaspoon fresh thyme leaves chopped
4 cups chicken stock
4 parsnips small, cut into 1 inch pieces
2 large potatoes peeled, cut into 1 inch pieces
5 1/4 ounces green beans trimmed, cut into 3/4 inch pieces

Directions

1

Coat lamb in flour, shaking off excess. In a large heavy-bottomed saucepan, heat vegetable oil. Working in batches, cook lamb for 4-5 mins, or until seared. Set aside. Add remaining oil. Saute onion, carrot and celery for 5 mins, or until softened. Return lamb to pan along with herbs and stock. Bring to a boil, reduce heat and simmer, uncovered, for 1 hour, or until lamb begins to fall off the bone.
2

Add parsnips and potatoes to pan. Cook, uncovered, for 25 mins, or until parsnips are tender. Add green beans and cook for 2-3 mins, or until green beans are tender. Remove from heat. Season. Serve.