The Celtic Swell Irish Stew


by New Day Producers

Posted on March 17, 2011 at 3:40 PM

Updated Thursday, Mar 17 at 3:52 PM

The Celtic Swell Irish Stew Recipe

2.5 lbs lamb

2 large carrots, diced

¼ yellow onion, diced

1 Tbsp olive oil

1 Tbsp Thyme

2 cloves garlic, minced

¼ c white wine

2 Tbsp beef or lamb stock

½ gallon water

2 large potatoes, diced

4 Tbsp butter

½ c flour

In a large saucepan, combine lamb, onion, garlic, thyme & oil. Cook on med-hi heat until the lamb is almost cooked through. Deglaze with white wine. Add the beef (or stew) base & water. Turn heat to high.

In a separate saucepan, melt the butter and add flour. Cook this ‘roux’ on low heat for 10-15 minutes. Note: when roux is done, it should have a "nutty" aroma.

When stew comes to a boil, turn down the heat to a light simmer. Cook for about 30 minutes, and then add the carrots. Bring back to a boil, stirring constantly. Simmer the carrots for 5 minutes then add the potatoes. Bring back to a boil. When boiling vigorously, add the roux. When the roux is mixed in well, turn the heat back down to simmer, and continue to cook for 5 – 10 minutes, then turn the heat down again. Finally, add salt, pepper and any other seasonings to taste. The potatoes will finish cooking as the stew sits.

Serves 6 -8.

You may make this your own family recipe by seasoning to taste.