Former Royal Chef Shares Irish Stew Recipe He Cooked At Sandringham House

Por Darren McGrady · 120 min

Ingredientes

Modo de preparo

1. Heat 1/4 cup vegetable oil in a large pot until smoking.
2. Carefully add the lamb pieces and stir until browned. Draining off the fat is optional.
3. Add the carrots, onions, parsnips and rutabaga and stir. Hold the potatoes back until halfway through cooking.
4. 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.
5. Add the potatoes halfway through cooking, then season with salt and pepper.
6. Garnish with 1/4 cup chopped fresh parsley before serving.

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