Irish Stew

Irish Stew


  • 2 pounds lamb
  • 6 medium potatoes, cut up
  • 6 medium carrots, cut in strips
  • 6 small whole onions
  • 1/2 cup sliced celery
  • 1/2 cup peas
  • 3 sprigs parsley
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 tsps sugar
  • Flour to thicken


Cut meat into cubes, add cold water to cover (measure it) and bring to boil. Add potatoes, carrots, onions, celery, peas, parsley, salt, pepper and sugar. Cover closely. Simmer slowly 2 hours, or until meat is tender. For each cup of water that you used to cover the meat, mix 2 Tbsp flour and 2 Tbsp cold water in a cup. Stir this thickening into the stew and stir gently until it simmers. Cook closely covered for another 10 minutes.

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