Dressed Up Irish Stew
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This is no old-fashioned Irish stew recipe! Our updated version is dressed up by using lamb chops instead of stew meat. It adds a little something extra and makes it the perfect dinner for your St. Paddy's Day celebration--or anytime you're in the mood for a flavorful Irish stew recipe!
What You'll Need
- 1 tablespoon vegetable oil
- 3 pounds shoulder lamb chops (7 to 8 chops), each chop cut in half
- 5 to 6 carrots, peeled and cut into 2-inch chunks
- 2 onions, peeled and cut into 1-inch chunks
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 6 white potatoes, peeled and cut in half lengthwise
- 3 1/2 cups beef broth
- 2 to 3 tablespoons all-purpose flour
- 1/3 cup water
- 1 teaspoon chopped fresh parsley
What to Do
- In a heavy soup pot or Dutch oven, heat oil over high heat. Brown lamb chops on both sides, about 6 minutes, in batches if necessary.
- Place cooked chops back in pot, top with carrots and onions, and sprinkle with salt, pepper, and thyme. Arrange potatoes on top, cut-side down; pour beef broth over potatoes and bring to a boil over high heat. Cover, reduce heat to low, and simmer 1 to 1-1/4 hours, or until meat is fork-tender.
- In a small bowl, mix flour and water. Remove potatoes to a platter, add flour mixture to pot, and cook 2 to 3 minutes, stirring occasionally, or until gravy is thickened. Sprinkle with parsley and serve immediately.