Over the centuries, Ireland’s fate has depended on an Irish mother’s Irish Stew. Whether sinner or saint, that is to say Irish politician or prelate, he or she can thank this hardy recipe for their health and successes and of course their mothers for making it !!! Now, you may think this to be a bit of blarney or just another Irish story to celebrate St.Patrick’s Day. Not true; here is my mother’s recipe for Irish Stew.
1 lb. cubed lamb for stew
1 lb. potatoes, peeled and sliced thick
1 lb. carrots, sliced
1 lb. onions, cut into wedges
1/2 lb. parsnips, thickly sliced
salt and freshly ground black pepper
1 sprig thyme
1-2 cans low salt chicken broth
Place lamb into a large saucepan.
Cover with carrot, onion, parsnip, and potatoes and sprinkle with thyme, salt and pepper.
Add 1-2 cans chicken broth to cover
Bring slowly to the boil and simmer for 1 hour.
Add more seasoning to taste, if required.