Irish Stew – Lamb Ste
Ingredients
2 pounds lamb shoulder, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
4 carrots, peeled and sliced
4 large potatoes, peeled and cut into chunks
3 cups beef broth
2 cups water
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt and pepper to taste
1 cup peas
1/4 cup fresh parsley, chopped
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the lamb cubes and cook until browned on all sides. Remove the lamb from the pot and set aside.
In the same pot, add the chopped onion and minced garlic. Sauté for 3-4 minutes, or until the onion is translucent.
Add the sliced carrots and potatoes to the pot, stirring to combine with the onions and garlic.
Return the browned lamb to the pot. Pour in the beef broth and water. Stir in the dried thyme, dried rosemary, bay leaves, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through.
During the last 10 minutes of cooking, add the peas to the stew.
Remove the bay leaves and adjust seasoning with salt and pepper if necessary.
Stir in the chopped fresh parsley before serving.