How to Make a Comforting Irish Stew with Carrots and Turnips

Heat 1 tablespoon of vegetable oil in a Dutch oven over medium-high heat until it shimmers.

Cut 4.5 pounds of lamb shoulder chops into large pieces, about 1.5 inches, trimming excess fat but leaving some for flavor.

Season the lamb pieces with salt and pepper.

Brown the lamb in two batches, cooking the first side for about 2 minutes until color develops, then turning and cooking for another 5 minutes until browned on all sides.

Remove the browned lamb from the pot and add another tablespoon of vegetable oil before browning the second batch.

Chop 3 large onions into about 5 cups of chopped onion.

Reduce the heat to medium and add the onions to the pot, scraping up the fond from the bottom.

Add a quarter teaspoon of salt to the onions and cook until they are well browned, about 8 minutes.

Sprinkle 4 tablespoons of all-purpose flour over the onions and stir to combine, cooking for 1-2 minutes to remove the raw flavor of the flour.

Add 3 cups of water to the pot, incorporating it with the flour and onions, and bring to a simmer.

Add the browned lamb and bones back into the pot, ensuring they are submerged in the liquid, and cover with a lid.

Place the pot in a preheated oven at 300 degrees Fahrenheit for 1 hour.

Prepare the vegetables: slice 0.5 pounds of carrots into quarter-inch slices and cut a purple top turnip into one-inch cubes.

After 1 hour, remove the stew from the oven and add the prepared vegetables on top of the stew.

Cover the pot again and return it to the oven for another hour, until the meat is tender.

Equipment Needed

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