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Catholic Recipe: Irish Stew


  • 2 pounds boneless lamb, cut in chunks
  • 2 Tablespoons flour
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 Tablespoons vegetable oil
  • 1 garlic clove, minced
  • 1 onion, minced
  • 1/2 cup thinly sliced celery
  • 1 teaspoon tarragon
  • 2 cups water
  • 1-1/2 teaspoons sugar
  • 6 carrot, cut in 1-inch chunks
  • 8 small onions, peeled
  • 4 potatoes, pared and quartered
  • 1 package (10 ounces) frozen green peas
  • Details

  • Serves: 4
  • Prep Time: 2 1/2 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Ireland

This lamb stew makes a festive Irish meal for St. Patrick's Day.


Roll lamb chunks in mixture of flour, salt, and pepper; brown in hot oil. Add garlic, onion, and celery; brown slightly. Add tarragon, water, and sugar. Simmer, covered, 1 to 1-1/2 hours or until lamb is tender. Add vegetables (except peas) and simmer, covered, about 30 minutes. Add peas and cook 15 minutes longer or until tender. Thicken gravy with additional flour, if desired. Makes 4 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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