Irish Stew

Oxmoor House
about 2 1/2 quarts


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2 pounds boneless lamb shoulder, cut into 2-inch cubes
1 quart water
1/4 cup chopped fresh celery leaves
2 sprigs fresh parsley
1 bay leaf
2 teaspoons salt
3 medium potatoes, peeled and quartered
2 cups cubed rutabaga
2 small onions, chopped
3 tablespoons water
2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce


Combine meat, 1 quart water, celery leaves, parsley, bay leaf, and salt in a medium Dutch oven. Cover and simmer 1 1/2 hours. Stir in potatoes, rutabaga, and onion; cover and simmer an additional 45 minutes or until vegetables are tender.

Combine 3 tablespoons water, flour, and Worcestershire sauce; stir until smooth. Stir flour mixture into stew, and cook over medium heat until slightly thickened. Remove and discard bay leaf.

Serve stew hot in individual bowls.

Created date

February 2010