Ingredients: 2 lbs lamb stew meat, cut into chunks1½ lbs potatoes, peeled and cut into chunks3 carrots, sliced1 large onion, chopped3 cups beef or lamb broth2 tablespoons butter or oil2 tablespoons all-purpose flour2 cloves garlic, minced1 teaspoon dried thyme1 teaspoon dried rosemary1 teaspoon salt½ teaspoon black pepper2 tablespoons fresh parsley, choppedMethod: Heat the butter or oil in a large pot over medium-high heat. Season the lamb with salt and pepper, then brown it in batches.Add the onion and garlic. Cook for 3–4 minutes until softened.Sprinkle in the flour and stir well to coat the meat and vegetables.Slowly pour in the broth, stirring to prevent lumps.Add the potatoes, carrots, thyme, and rosemary. Bring to a gentle boil.Reduce the heat, cover, and simmer for 1½–2 hours, until the lamb is tender and the potatoes are cooked through.Taste and adjust the seasoning. Garnish with fresh parsley and serve hot with crusty bread.
Classic Irish Stew
