This recipe originally appeared in Good Housekeeping Magazine two years ago depicted as Conan O’Brien’s Irish Stew recipe; however, O’Brien shared with television viewing audience that he doesn’t cook. He said that he was not mad about the article. He comedically and tastefully set the record straight. Good Housekeeping’s editor-in-chief appeared on Conan O’Brien’s show to bring him some of the infamous stew and to apologize. Everything ended on a fun note and the recipe is still on the Good Housekeeping website but referenced as ingredients for Conan O’Brien’s (alleged) Irish Stew.
2 c. diagonally sliced carrots
2 c. diagonally sliced parsnips
2 c. sliced onions
1 1/2 lbs. small white potatoes, each cut into quarters
Salt and freshly ground black pepper
1 1/2 tsp. dried thyme
2 lbs. boneless lamb stew meat
1 1/2 c. beef broth
4 c. plus 3 Tbsp. cold water
3 Tbsp. all-purpose flour
- Preheat oven to 350° F.
- In heavy 6-quart Dutch oven, spread half of vegetables; season with 1/4 teaspoon salt, 1/8 teaspoon pepper, and half of thyme. Top with meat, then remaining vegetables. Season with 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining thyme.
- Add broth and 4 cups water.
- Cover and cook in oven 2 1/2 hours or until meat and vegetables are tender.
- Transfer meat and vegetables to bowl; cover and keep warm.
- In cup, blend flour with remaining water; stir into hot liquid in Dutch oven.
- Heat to boiling on top of range; boil 1 minute.
- Skim off fat. Return meat and vegetables to Dutch oven.