Irish Lamb Stew
Irish Lamb Stew
Equipment
- Dutch oven or heavy bottomed pan
Ingredients
- 2 pounds lamb stew meat cut in 1 1/2-inch pieces
- salt and ground black pepper
- 2 Tbsp olive oil
- 2 leeks white parts only, sliced
- 2 medium yellow onions chopped
- 1 pound carrots cut into 1 1/2-inch pieces
- 1 pound parsnips cut into 1 1/2-inch pieces
- 1 quart vegetable broth
- 3 bay leaves
- 3 sprigs fresh thyme
- 1 1/2 pounds (24 ounces) new potatoes
- 2 Tbsp chopped fresh parsley
Instructions
- Season the lamb with salt and pepper.
- In a large Dutch oven or heavy bottomed pan over medium-high, heat the oil. Working in batches, add the lamb to the pan and sear on all sides, making sure not to overcrowd the pan. As each batch is browned, use a slotted spoon or tongs to transfer it to a plate.
- When all the lamb has been seared, add it all back to the pan. Add the leeks, onions, carrots, parsnips, broth, bay leaves and thyme.
- Bring the mixture to a simmer, then cover and cook for 1 hour.
- After 1 hour, add the potatoes and continue to cook until the potatoes and the lamb are tender when pierced with a fork, about another 30 minutes.
- Remove the bay leaves and thyme stems. Stir in the parsley and season with additional salt and black pepper as needed.
Notes
Serves 8.
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