Mom's Recipes
Irish Stew
submitted by Charlotte J. Crockett 
Irish Stew
3 to 4 lbs leg of lamb, cut into 1 1/2" cube
2 tablespoons butter
1 tablespoon vegetable oil
2 cups water
1 cup chicken broth
1 to 2 tsp salt, or to taste
1/4 teaspoon thyme, crushed
1/4 teaspoon pepper
2 cloves garlic, mashed & minced
4 medium potatoes, quartered
8 small white onions, peeled
1 package frozen peas, (16 oz)
8 ounces fresh mushrooms, sliced
1 cup milk
1/3 cup flour
Over medium heat, brown lamb in butter and oil in a large stock pot or Dutch
oven. Add water, broth, and seasonings; cover and simmer for 1 hour. Remove
surface fat. Add potatoes and onion; simmer, covered, until vegetables are
tender, about 15 to 20 minutes. Add peas and simmer for 5 minutes. Combine
milk and flour; stir until smooth. Add to simmering stew and simmer for about
1 minute, or until thickened. Taste and adjust seasonings.
Serves 6.
About the Author: Charlotte J. Crockett is a 46 year old mother of 3 children and a
grandmother of 4 boys…all under the age of 2. She has been happily married for
28 years to a wonderful man who spoils her rotten. She was born in Germany
and spent the early part of her life traveling in Europe. She is bilingual.
Besides English she also speaks, reads and writes German. Although
she is getting rusty with it. :) She is a member of the National
Gardening Association.
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