Recipes

McCloy Irish Stew

Lamb/Sheep  Main Dish  Stew 

• 3-4 lb leg of lamb - cubed (about 1 to 1 1/2")
• 2tbsp olive oil
• 2 medium potatoes, cubed
• 3 Carrots, cut into 1" pieces
• 2 Parsnips, cut into 1" pieces
• 1 celery stalk, cut into 1" pieces
• 1 medium onion, chopped
• 3 cloves crushed garlic
• 2 white turnips, peeled and quartered
• 4 cups organic low sodium chicken broth
• 2 tbsp fresh thyme, chopped
• 1/4 cup chopped fresh parsley
• 2 tsp cream of tartar (as a thickener)
• salt and pepper to taste

Over medium heat, brown lamb and garlic in oil in a large pot.

Add broth; cover and simmer for 1 hour.

Remove surface fat.

Add vegetables; simmer, covered, until vegetables are tender, about 15 to 20 minutes.

Simmer for another 5 minutes.

Add cream of tartar and stir until smooth.

If the simmering stew does not thicken to desired consistency, add a little bit more.

Add herbs and seasonings and simmer for 5 to 10 minutes.

Adjust seasonings to taste.

Okay, I came up with this myself based on a traditional Irish recipe, but being from the McCloy clan of Northern Ireland, I figure I have the right to add my clan name to it. This makes a huge amount of food. Make sure to have plenty of folks visiting when you prepare this.

No Reviews at this time.