Irish Stew with Carrots and Turnips
For the original recipe and instructions, see “Irish Stew with Carrots and Turnips” at cooksillustrated.com
Ingredients
- GATHER YOUR INGREDIENTS
- 4 ½ pounds lamb shoulder chops, each 1 to 1 1/2 inches thick (see illustrations below and note in instructions)
- 3 tablespoons vegetable oil
- 3 medium-large onion, chopped coarse (about 5 cups)
- 4 tablespoons unbleached all-purpose flour
- 3 cups water
- 1 teaspoon dried thyme
- ½ pound carrots, peeled and sliced 1/4 inch thick
- ½ pound turnips, peeled and cut into 1-inch cubes
- ¼ cup minced fresh parsley leaves
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