Irish Stew

[nverland]

Irish Stew

2 lbs (900 g) boneless lamb shoulder, trimmed and
cut into 1-inch (3 cm) pieces
1 Tbsp (15 ml) chopped fresh parsley
1 tsp (5 ml) dried thyme
Salt and freshly ground pepper to taste
4 cups (1 L) chicken stock
2 lbs (900 g) boiling potatoes, peeled and quartered
1 large onion, finely chopped
1 lb (450 g) carrots, peeled and cut into 1-inch (2 cm) pieces
6 stalks celery, trimmed and cut into 1-inch (2 cm) pieces
¼ cup (60 ml) all-purpose flour
¼ cup (60 ml) vegetable oil

Combine the lamb, parsley, thyme, salt, pepper, and 3 cups
(750 ml) stock in a large saucepan and simmer covered over
moderate heat for 90 minutes. Add the potatoes, onion, carrots,
celery, and remaining stock and simmer covered for 1 hour. In
a small bowl whisk together the flour and oil until smooth and
stir into simmering stew until well incorporated. Simmer
uncovered 3 to 5 minutes, until thickened. Serves 4 to 6.