Ingredients
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1 pound pearl Onion
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1 cup unbleached all-purpose Flour
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1 tablespoon dried Thyme
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Salt
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freshly ground Black Pepper
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3 tablespoons Canola Oil
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4 pounds Lamb
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3 cups Beef Broth
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1 pound new Potatoes
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2-3 Turnip
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2–3 Carrots
Directions
“Then hurrah for an Irish Stew, that will stick to your belly like glue.” This bit of culinary wisdom was found on an English broadsheet around 1800. The first written reference to Irish stew is in Lord Byron’s poem “Devil’s Drive” (1814), in which he wrote, “The Devil . . . dined on . . . a rebel or so in an Irish stew.” Mutton or goat plus potatoes and onions are the most common ingredients found in an Irish stew. Traditionally, the meat, potatoes, and onions were layered in a Dutch oven, broth or water was poured in, then the pot was covered tightly and hung over a fire to simmer slowly for hours. This version uses lamb and a slightly more refined cooking method.
Steps
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1
Done
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Pour boiling water over the onions in a bowl and set aside; this will make the onions easy to peel. |
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2
Done
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In a large bowl, combine the flour and thyme. Season generously with salt and pepper and mix well. Add the meat and toss to coat. |
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3
Done
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Heat the oil in a large skillet over medium-high heat. Shake the excess flour off the meat and add enough pieces to fit in a single layer. Brown on both sides, about 4 minutes per side, and transfer to a roasting pan. Continue until all the meat is browned. |
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4
Done
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Preheat the oven to 300˚F. |
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5
Done
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Pour the broth into the skillet and stir to scrape up any browned bits. Pour over the meat in the roasting pan. Peel the onions and add to the roasting pan. Scatter the potatoes, rutabagas, and carrots in the pan. Cover tightly with aluminum foil. |
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6
Done
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Bake for 2 hours, stirring every half hour or so, until the meat and vegetables are completely tender. Taste and adjust the seasonings. Serve hot. |
