VOTE AT THESE COOKING WEB RINGS
TOOLS YOU WILL NEED: Large kettle or stew pot (8 quart) with lid, measuring cup & spoons, wooden spoon, potato peeler & kitchen knife, small mixing bowl, whisk, large serving bowl for serving (or individual serving bowls).
INGREDIENTS:
 | 3 LB boneless lamb, trimmed & cut into 1-inch pieces |
| 1 1/2 Tbsp minced fresh parsley |
| 1 tsp dried thyme, crumbled |
| 5 cups chicken broth, divided |
| 1 can (12 oz) Guinness beer, at room temperature |
| 3 LB red potatoes, peeled & quartered |
| 1 large onion (or more to taste), finely chopped |
| 1 LB carrots (or more to taste), peeled & cut into 1/2-inch pieces |
| 6-8 stalks celery, trimmed & cut into 1/2-inch pieces |
| 6 Tbsp all-purpose flour |
| 1/4 cup vegetable oil |
DIRECTIONS: Using a 7-8 quart kettle combine 3 cups broth, beer, lamb, parsley & thyme. Add salt & pepper to taste. Simmer the mixture 1 1/2 hours then add the potatoes, onion, carrots, celery & remaining broth. Cover & simmer for 1 hour. In a small bowl whisk together flour & oil until smooth. Stir into the simmering stew until well mixed & continue to simmer uncovered until thickened, 3-5 minutes.
SERVINGS: 8 TIME: 3 hours
IRISH STEW 2