Irish Stew Wednesday, March 10, 2010
1⁄4 cup all-purpose flour
2 lb boneless lamb cut into stew cubes (beef will also work)
2 TBSP olive oil
2 medium onions, cut in 1-in. wedges
2 TBSP minced garlic
2 tsp each dried thyme and rosemary, crushed
1 tsp each salt and pepper
1 14.5 oz can beef broth
1 1/2 cups red wine or water
1 1⁄2 lb turnips, scrubbed, peeled and cut in 1 inch wedges
1 1⁄2 lb red-skinned potatoes, scrubbed, cut Into 1 inch chunks
6 ribs celery, cut in 11⁄2-in. lengths
1 1 lb bag peeled baby carrots
Heat oven to 325 deg. Place flour and meat in a large plastic food bag; seal bag and shake until meat is well coated. Heat oil in a 5 quart or larger Dutch oven over medium-high heat. Add meat; cook, turning to brown all sides and adding more oil if needed. Stir in onions, garlic, thyme, rosemary, salt and pepper. Add broth and wine or water; bring to a boil. Cover and place in oven. Bake, covered, 30 minutes. Stir in vegetables. Cover and bake 1 1⁄4 hours or until meat and vegetables are tender when pierced. Remove 11⁄2 cups vegetables and 1 cup liquid; purée in food processor or blender. Stir into pot to thicken stew.
Please note that this is a very large recipe. Invite the family over. Alternatively, take out half the stew and allow to cool. Freeze for another day.