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Irish Lamb Stew

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4 portions

Easy

80 minutes

Ingredients

  • 1 ½ lbs (720 g) Quebec lamb cubes
  • 2 onions, sliced
  • 2 garlic cloves, sliced 
  • 1 celery stalk, chopped
  • 2 carrots, cut into chunks
  • 4 peeled potatoes, cut in 2 
  • 1 tbsp (15 ml) butter
  • 1 tbsp (15 ml) all-purpose flour
  • 3 cups (750 ml) chicken stock
  • 1 bay leaf
  • 1 sprig fresh thyme
  • Pepper, to taste

Preparation

  1. In a large pot, heat the butter over high heat and add the lamb cubes. 
  2. Add the onions and celery, cook for a few minutes. 
  3. Incorporate the flour and stock, mix well. 
  4. Add the rest of the ingredients, cover and let simmer for 1 hour and 15 minutes over low heat. 

Chef’s Tip

You can replace part of the stock with wine (red or white) or beer. Garnish with parsley for a nice presentation.