This is a very basic stew recipe from the 19th century. You can easily upgrade it to a more contemporary taste profile by added additional seasoning, fresh herbs, and lamb or beef bone broth.
Irish Stew
The Boston Cooking-School Cook Book 1896
3 pounds lamb from the fore-quarter
1/2 cup each carrot and turnip
1 onion
4 cups potatoes
1/4 cup flour
cut lamb into pieces. Put in kettle, cover with boiling water, and cook slowly two hours or until tender. After cooking one hour, add carrot and turnip cut in one-half inch cubes, and onion cut in slices. Fifteen minutes before serving add potatoes cut in one-fourth inch slices, previously parboiled five minutes in boiling water. Thicken with flour, diluted with enough cold water to form a thin smooth paste. Season with salt and pepper, serve with dumplings or crusty bread.
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