Empty My Fridge
Former Royal Chef Shares Irish Stew Recipe He Cooked At Sandringham House
Ingredients
- Lamb · boneless1–2 lb + 2
- Vegetable oil¼ cups
- Carrot · peeled4
- Onion · peeled halved sliced2
- Parsnip · peeled3
- Rutabaga · peeled1
- Thyme2 sprigs
- Potato2 cups
- Salt
- Black pepper
- Parsley · chopped¼ cups
Instructions
- Heat 1/4 cup vegetable oil in a large pot until smoking.
- Carefully add the lamb pieces and stir until browned. Draining off the fat is optional.
- Add the carrots, onions, parsnips and rutabaga and stir. Hold the potatoes back until halfway through cooking.
- Add the thyme and 2 quarts lamb broth (or chicken or beef broth), cover with a lid and simmer for 1 hour, or until the meat is tender.
- Add the potatoes halfway through cooking, then season with salt and pepper.
- Garnish with 1/4 cup chopped fresh parsley before serving.
Summarized from Darren McGrady's video. Watch it for the details.
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