Irish Lamb Stew


3 tablespoons oil
2 pounds Chuck of lamb, cubed
1/4 cup Onion, minced
2 large carrots, roughly chopped
2 Cloves garlic, minced
3 tablespoons Minced parsley
1/8 teaspoon Sage leaf
4 cups Beef or chicken stock
4 mediums -size Potatoes, pared
1/4 teaspoon Worcestershire sauce
1 salt & pepper


Pour oil in a large pot and add the lamb. Cover with a lid. Saute slowly only until meat loses its red color. Do not brown meat.
Add the onions, carrots, garlic, parsley and sage. Saute 3 minutes longer. Add the stock. Simmer 1 hour. Cut 2 of the potatoes into slices about 1/2-inch thick. Put the sliced potatoes and the remaining 2 whole potatoes into the pot.
Continue simmering, keeping the pot covered, until the whole potatoes are tender, about a 1/2 hour more. Remove the whole potatoes from the pot and mash them. Add the mashed potatoes to the stew, mixing well. If the gravy is too thick, thin with stock. Add Worcestershire sauce and salt and pepper to taste.
Makes 4 servings.


The stew, which in Ireland is known as SCOUSE, has never caught the fancy of American stew men. Scouse is merely layers of lamb in large pieces, potatoes and onions, covered with water and simmered until tender. More to our liking is the following lamb stew with light gravy thickened with potatoes instead of flour.


4.0 servings


Tuesday, March 2, 2010 - 2:28am


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