Dressed Up Irish Stew

By carvalhohm

Ingredients

• 1 tablespoon vegetable oil
• 3 pounds shoulder lamb chops (7 to 8 chops), each chop cut in half
• 5 to 6 carrots, peeled and cut into 2-inch chunks
• 2 onions, peeled and cut into 1-inch chunks
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 6 white potatoes, peeled and cut in half lengthwise
• 3 1/2 cups beef broth
• 2 to 3 tablespoons all-purpose flour
• 1/3 cup water
• 1 teaspoon chopped fresh parsley

Details

Servings 4
Cooking time 80mins
Adapted from mrfood.com

Preparation

Step 1

In a heavy soup pot or Dutch oven, heat oil over high heat. Brown lamb chops on both sides, about 6 minutes, in batches if necessary.

Place cooked chops back in pot, top with carrots and onions, and sprinkle with salt, pepper, and thyme. Arrange potatoes on top, cut-side down; pour beef broth over potatoes and bring to a boil over high heat. Cover, reduce heat to low, and simmer 1 to 1-1/4 hours, or until meat is fork-tender.

In a small bowl, mix flour and water. Remove potatoes to a platter, add flour mixture to pot, and cook 2 to 3 minutes, stirring occasionally, or until gravy is thickened. Sprinkle with parsley and serve immediately.