Irish Stew

Recipe from Oxmoor House

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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


  1. 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.
  2. 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.
  3. Serve stew hot in individual bowls.
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