Old-Fashioned Irish Stew
- Yield 6 servings
Stew from the Old Country, warm and hearty, serve with crusty bread and butter.
- 1 1/2 to 2 pounds lamb stew meat, cut into bite-size pieces
- 2 teaspoons olive oil
- 4 cups water
- 2 cups sliced peeled potatoes
- 2 cups sliced carrots
- 2 cups diced turnips
- 1 large yellow onion, sliced
- 1/2 to 1 teaspoon marjoram
- 1/2 to 1 teaspoon thyme
- 1/2 to 1 teaspoon rosemary, crushed
- 1/8 teaspoon pepper
- Brown the lamb in the olive oil in a Dutch oven over medium-high heat. Add the water. Bring to a boil. Reduce the heat to low. Simmer, covered, for 1 hour.
- Add the potatoes, carrots, turnips, onion, marjoram, thyme, rosemary and pepper. Bring to a boil. Reduce the heat to low. Simmer, covered, for 30 to 40 minutes or until the vegetables are tender. Adjust the seasonings to taste.
Recipe reprinted with permission from The Junior League of Boston, Boston Uncommon, a Culinary Journey Through Boston’s Distinctive Neighborhoods (The Junior League of Boston 2007)