Irish Stew | Just A Pinch Recipes
Heat olive oil in a large pot. Flour the lamb chunks. Saute the lamb until it is browned. Add the onion and cook until tender. Add the remaining ingredients and and simmer on...
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Cooking tools:
- Pot
- Stove
- Cutting board
- Chef's knife
- Mixing bowl
- Wooden spoon
- Measuring cup
- Bay leaf removal tongs
Ingredients
- 2 pound(s) lamb shoulder meat
- 2 large russet potatoes, peeled and cubed
- 3 large carrots, peeled and sliced
- 1 small onion, chopped
- 1/3 cup(s) flour
- 3 tablespoon(s) olive oil
- 1 cup(s) frozen peas, thawed
- 1 tablespoon(s) dried thyme
- 1 bay leaf
- 1/8 teaspoon(s) garlic powder
- 1 stalk(s) celery, chopped small
- 1 tablespoon(s) dried parsley
- 1/2 teaspoon(s) chives
- 4 cup(s) beef broth
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