Not only is this a traditional Irish dish (and delicious), but it’s great for when the weather starts getting colder–and it’s not just for Ireland. This version is by Champlain student Marcia Ely.
- 7 kg (about 1 1/2 lbs) cubed lamb meat (best cut for stew is shoulder)
- 3 quartered onions
- 3 medium carrots, 1 inch cube
- 2 tablespoons olive oil
- 4 small potatoes, cubed and peeled
- 3 cups beef broth
- 1 1/2 teaspoons each salt and pepper
- 1/3 cup flour
- 2 tablespoons butter
- 1 1/2 teaspoons parsley
- 1 1/2 teaspoons chives
- 1 1/2 teaspoons thyme
In a Dutch oven (or a pot that can go into the oven), brown meat in 1 tablespoon of oil over medium heat. Remove with a slotted spoon to save the juices and set aside.
Add onions, carrots, and another tablespoon of oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add potatoes, beef broth, salt, pepper, and the cooked lamb to the pot. Bring the whole thing to a boil. Remove from the heat.
Put the Dutch Oven Cover on and bake the dish at 190 degrees Celsius for 50-60 minutes or until meat and vegetables are tender.
With a slotted spoon, remove meat and vegetables to a large bowl; keep warm. Pour pan juices into another bowl and set aside.
Put the Dutch oven back on the stove; melt butter over medium heat. Whisk in flour until smooth. Gradually whisk in pan juices. Bring it to a boil. Turn the heat down to medium and stir the dish for another 2 minutes or until thickened.
Stir in the 1 ½ tsp. of parsley, chives, and a ½ tsp. of thyme in to the dish Then add the meat and vegetables. Put the dish back into the oven for another 5 minutes to heat thoroughly.