You can now read 5 articles in a month for free on BostonGlobe.com. Read as much as you want anywhere and anytime for just 99¢.

sunday supper

Recipe for Irish stew

Sally Pasley Vargas for The Boston Globe

Serves 4 with leftovers

16large (1 pound) pearl onions
¼cup flour
Salt and pepper, to taste
3pounds cut-up lamb stew meat (from the leg or shoulder)
3 tablespoons vegetable oil
6large (1½ pounds) carrots,
cut into 2-inch lengths
½teaspoon dried thyme
6cups chicken stock
3medium (1¼ pounds) russet
potatoes, peeled and cut into large chunks
2tablespoons chopped fresh parsley

1. Set the oven at 350 degrees.

2. Bring a saucepan of water to a boil. Add the onions and cook 1 minute. Drain and rinse with cold water. With a paring knife, peel the onions, leaving the pointed ends and roots intact.

Continue reading below

3. On a dinner plate, spread the flour, salt, and pepper. Coat the lamb lightly, shaking off the excess.

4. In a large flameproof casserole over medium-high heat, heat 2 tablespoons of the oil. Brown the meat in batches for 3 minutes. Transfer to a bowl.

5. Add the remaining 1 tablespoon oil to the pan. Cook the onions, carrots, and thyme, stirring often, for 5 minutes. Return the meat and any juices in the bowl to the pan with the stock and potatoes. Bring to a boil, cover, and transfer to the oven. Cook for 2 hours, stirring once or twice, or until the meat is very tender when pierced with a skewer.

Continue reading it below

6. With a large spoon, skim the fat from the liquid. Set aside 4 cups of meat and vegetables and 1 cup cooking juices for the shepherd’s pie. Ladle the remaining stew into bowls and sprinkle with parsley.
Sally Pasley Vargas

Loading comments...
Subscriber Log In

We hope you've enjoyed your 5 free articles'

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of BostonGlobe.com
Marketing image of BostonGlobe.com
Already a subscriber?
Your city. Your stories. Your Globe.
Yours FREE for two weeks.
Enjoy free unlimited access to Globe.com for the next two weeks.
Limited time only - No credit card required!
BostonGlobe.com complimentary digital access has been provided to you, without a subscription, for free starting today and ending in 14 days. After the free trial period, your free BostonGlobe.com digital access will stop immediately unless you sign up for BostonGlobe.com digital subscription. Current print and digital subscribers are not eligible for the free trial.
Thanks & Welcome to Globe.com
You now have unlimited access for the next two weeks.
BostonGlobe.com complimentary digital access has been provided to you, without a subscription, for free starting today and ending in 14 days. After the free trial period, your free BostonGlobe.com digital access will stop immediately unless you sign up for BostonGlobe.com digital subscription. Current print and digital subscribers are not eligible for the free trial.