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Soup & Stews
Lamb Stew

Lynn's Irish Lamb Stew

2 ounces vegetable oil
2 ounces flour
2 pound diced stewing lamb
2 medium onions sliced
1/2 head of diced celery
2 medium carrots (peeled and cut into half moons)
2 small leeks, diced
4 potatoes peeled and diced largely
2 bay leaves
1 large sprig of thyme
1 small sprig of rosemary
1 gal beef stock
Salt and pepper
Garnish with chopped parsley

Use a heavy gouge pot.  Set the temperature on high and add oil.   Season the diced lamb with salt and pepper.  Then toss the lamb and the flour together.  Add the lamb to the pot and allow it to brown.  Combine onions and leeks along with the rest of the ingredients.  Note:  The potatoes are not added until 40 minutes from the end of the cooking preparation (about an hour after the beginning of cooking time).   Bring to a boil and then allow the stew to cook for about 1-1/2 to 2 hours.

To serve, season with salt and pepper and remove the thyme, rosemary and bay leaves.  “The next day, the stew tastes even better.   The flavors meld together quite nicely.”