Description
A traditional and hearty Irish stew made with tender lamb, potatoes, carrots, onions, and herbs, simmered to perfection.
Ingredients
- 2 lbs lamb stew meat, cut into 1-inch pieces
- 4 medium potatoes, peeled and diced
- 3 large carrots, peeled and sliced
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef or vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the lamb stew meat and cook until browned on all sides, about 5-7 minutes.
- Add the diced onion and minced garlic to the pot and cook for an additional 2-3 minutes until softened.
- Stir in the potatoes, carrots, thyme, rosemary, and bay leaf.
- Pour in the broth and season with salt and pepper. Bring the mixture to a boil.
- 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.
- Remove the bay leaf, taste, and adjust seasoning if necessary.
- Serve the stew in bowls, garnished with fresh parsley.
Notes
- For a richer flavor, you can brown the lamb in batches to ensure it gets a good sear.
- Feel free to substitute the lamb with beef if preferred.
- This stew can be made ahead and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months.