Irish Stew
NOTE: Lamb stew is a favorite dish in Ireland. The broth is made
with all stock (no wine), and potatoes and carrots are the most
typical vegetables. Without the wine, the stew liquid is
particularly meaty. Adding a little Worcestershire sauce
intensifies the meatiness of the stew. Serves six to
eight.
3 pounds lamb shoulder, trimmed and cut into 11/2-inch cubes
11/2 teaspoons salt
1 teaspoon ground black pepper
3 tablespoons vegetable oil
3 medium-large onions, chopped coarse (about 3 cups)
3 tablespoons flour
3 cups chicken stock or low-sodium canned broth
1/2 teaspoon Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme
6 medium boiling potatoes, peeled and cut into 1-inch dice
4 large carrots, peeled and sliced 1/4-inch thick
1/4 cup minced fresh parsley leaves
INSTRUCTIONS:
1. Heat oven to 250 degrees. Place lamb cubes in large bowl. Sprinkle with salt and pepper; toss to coat. Heat 2 tablespoons oil over medium-high heat in large ovenproof Dutch oven. Add half of lamb and brown on all sides, about 5 minutes. Remove meat and set aside on plate. Repeat process with remaining oil and lamb.
2. Add onions to empty Dutch oven and sauté until softened, 4 to 5 minutes. Stir in flour and cook until lightly colored, 1 to 2 minutes. Add 1 cup stock, scraping up any browned bits that may have stuck to pot. Add remaining stock, Worcestershire sauce, bay leaves, and thyme, and bring to a simmer. Add meat and return to a simmer. Cover and place pot in oven. Cook for 1 hour.
3. Remove pot from oven and add potatoes and carrots. Cover and return to oven. Cook just until meat is tender, 1 to 11/2 hours. Remove pot from oven. (Can be cooled, covered, and refrigerated up to 3 days. Reheat on top of the stove.)
4. Stir in parsley, discard bay leaves, adjust seasonings, and serve.