As winter draws on, a rich stew, cooked slowly on the back burner is an ideal dish to serve the family for dinner. The Irish were simmering this stew over peat fires for centuries before it was brought to Canada. The recipe calls for lamb, long a favourite in Ireland and fast gaining popularity over here.
- Prep. Time 30 mins
- Cooking Time 1 hr, 45 mins – 2 hrs, 15 mins
- Yields 6 to 8 servings
Ingredients:
1 1/2 lbs (750 g) stewing lamb, cut in bite size pieces
2 cloves garlic, minced
2 tsp (10 ml) salt
1 tsp (5 ml) celery seeds
1 tsp (5 ml) rosemary, crushed
3 cups (750 ml) water
6 medium carrots, peeled and quartered
4 potatoes, peeled and quartered
3 medium onions, peeled and quartered
1/4 cup (60 ml) all-purpose flour
1 1/4 cups (310 ml) milk
1 tsp (5 ml) Worcestershire sauce
Directions:
Combine lamb, garlic, salt, celery seeds, rosemary and water in a large saucepan. Cover and simmer 1 to 1 1/2 hours. Add carrots, potatoes and onions and simmer an additional 25 to 30 min or until vegetables are tender.
Smoothly combine flour, milk and Worcestershire sauce. Stir into meat mixture. Cook, stirring constantly until mixture comes to the boil and thickens.