Irish Stew

2 lbs (900 g) boneless lamb shoulder, trimmed and cut into 1-inch (3 cm)
pieces
1 Tbs (15 ml) chopped fresh parsley
1 tsp (5 ml)  dried thyme
Salt and freshly ground pepper to taste
4 cups (1 L) chicken broth
2 lbs (900 g) boiling potatoes, peeled and quartered 1 large onion,
finely chopped
1 lb (450 g) carrots, peeled and cut into 1-inch (2 cm) pieces 6 stalks
celery, trimmed and cut into 1-inch (2 cm) pieces 1/4 cup (60 ml)
all-purpose flour
1/4 cup (60 ml) vegetable oil
Combine the lamb, parsley, thyme, salt, pepper, and 3 cups (750 ml)
broth in a large saucepan and simmer covered over moderate heat for 90
minutes.  Add the potatoes, onion, carrots, celery, and remaining
broth and simmer, covered, 1 hour.  In a small bowl whisk together the
flour and oil until smooth and stir into simmering stew until well
incorporated.  Simmer uncovered 3 to 5 minutes, until thickened.
Serves 4 to 6.