Irish Stew

Irish Stew



1 LB Lamb Shoulder cubed (1 inch cubes)

2 TBSP Butter or Oil (old ways would be a pork fat)

3 Cups Beef Stock – sodium reduced

– Chicken stock as alternative

3 Medium Yellow Flesh Potatoes – cubed (1/2 inch)

2 Carrots diced into ½ inch cubes

1 Medium Turnip diced into ½ inch cubes

2 Bay leafs



In large pot, pan-sear the lamb until browned on all sides.

Add the stock, bay leaf and simmer for about 2 hours covered. Check the liquid half way through, add some if getting too dry.

After 2 hours add all the chopped vegetables and let it simmer for another 30 minutes. Thicken with golden Roux.

Makes about 2 – 3 servings.