TRADITIONAL IRISH STEW THE BAILEY

Traditional Irish Stew the Bailey image

I found this on the food network site and wanted to save it here so I'd be able to find it again. Recipe from Gourmet Magazine

Provided by Charlotte J

Categories Stew

Time 2h55m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs boneless lamb shoulder, trimmed and cut into 1-inch pieces
1 1/2 tablespoons minced fresh parsley leaves
1 teaspoon dried thyme, crumbled
6 cups chicken broth
3 lbs boiling potatoes, peeled and quartered
1 large onion, finely chopped
1 lb carrot, peeled and cut into 1/2-inch pieces
6 stalks celery, trimmed and ribs cut into 1/2-inch pieces
6 tablespoons all-purpose flour
1/4 cup vegetable oil

Steps:

In a 7 to 8-quart kettle simmer lamb, parsley, thyme, and salt and pepper to taste in 4 cups broth, covered, 1 1/2 hours.
To lamb mixture add potatoes, onion, carrots, celery, and remaining 2 cups broth and simmer, covered, 1 hour.
In a small bowl whisk together flour and oil until smooth and stir into simmering stew until well incorporated.
Simmer stew, uncovered, until thickened, 3 to 5 minutes, and season with salt and pepper.

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