Classic Irish Lamb Stew (Nut-Free)

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium-high heat (about 205°C / 200°C). Add the 2 tablespoons of olive oil and let it heat up until it shimmers.
2. 2Carefully add about half of the about 910 g cubed lamb shoulder to the hot oil. Brown the lamb on all sides for about 3-4 minutes, until it has a nice crust. Remove the browned lamb with a slotted spoon and set it aside on a plate. Repeat with the remaining lamb, then set all browned lamb aside.
3. 3Add the 1 large chopped onion and the 2 chopped celery stalks to the pot. Cook, stirring occasionally, for about 5 minutes, or until the vegetables have softened and the onion looks translucent.
4. 4Stir in the 2 tablespoons of tomato paste, 1 teaspoon of dried thyme, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly.
5. 5Return all the browned about 910 g lamb shoulder to the pot. Add the 2 cups of chopped carrots and the 3 cups of peeled and cubed potatoes. Pour in the 6 cups of beef broth and add the 1 bay leaf. Stir everything together.
6. 6Increase the heat to high and bring the stew to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer gently for 2 hours. Check occasionally to ensure it is simmering and not boiling rapidly. The stew is ready when the lamb is very tender and falls apart easily when poked with a fork, and the vegetables are soft.
7. 7Before serving, carefully locate and remove the 1 bay leaf from the pot. Ladle the hot stew into bowls.

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