More Great Recipes: Lamb/Sheep | Main Dish | Stew

McCloy Irish Stew

User Avatar
Member since 2006
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe

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.

Ingredients You'll Need

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.

Questions, Comments & Reviews

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana