McCloy Irish 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.
Pairs Well With
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.