It’s March, and I’m in an Irish state of mind. As St. Patrick’s Day approaches, my thoughts turn to corned beef and cabbage, lamb stew, Irish Bread, chocolate stout cake made with Guinness, and Bailey’s chocolate cupcakes. I usually manage to make and enjoy all of these Irish treats before the month is over.
In full disclosure, however, I must tell you that the lamb stew I make is not traditional. It’s just something I came up with years ago, and it has a slight Italian twist. If you know me, that means I add garlic—lots of garlic!
Even if you’re not Irish—or Italian, if you like lamb, I’m sure you’ll enjoy this delicious stew.
- 2 to 3 tbl. olive oil
- 3 lbs. boneless leg of lamb, cut into bite-sized pieces
- 1 large onion, chopped
- 4 to 6 large cloves of garlic, minced
- 2 heaping tablespoons of flour
- 4 cups of water
- 6 medium potatoes, cut into bite-sized pieces
- 1/2 lb. frozen peas
- 1/2 to 3/4 tsp. salt, or to taste
- 1/4 tsp. ground black pepper or to taste
- 1/4 to 1/2 cup chopped flat leaf Italian parsley
Heat olive oil in a large stockpot (I used my 8-quart pot). Add the pieces of lamb and sauté with the chopped onion until the meat is browned. Add the garlic and sauté for 2 or 3 minutes. Sprinkle the meat mixture with the flour and stir well to incorporate.
When the flour is mixed in, add the water and bring the pot to a boil and then lower to a bubbling simmer. Cook for 30 to 40 minutes and then add the potatoes, keeping the stew at a bubbling simmer. Cook for an additional 20 minutes or so, then add the frozen peas (no need to thaw) and the salt and pepper. Cook for an additional 10 minutes or until the peas are done.
The stew should have thickened up. If it is not as thick as you would like, take out a couple of the potatoes pieces and mash them with a little of the liquid from the pot and return the mashed mixture to the pot.