Classic Irish Stew with Lamb

Ingredients

• about 910 g Lamb shoulder
• about 1360 g Potatoes
• about 450 g Carrots
• 2 large Onions
• 6 cups Beef broth
• 2 sprigs Thyme
• 1 leaf Bay leaf
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 910 g of lamb shoulder into 2.54 cm cubes.
2. 2Peel and chop the about 1360 g of potatoes, about 450 g of carrots, and 2 large onions into pieces roughly the same size as the lamb cubes.
3. 3Place a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 205°C / 200°C). Add the lamb cubes and brown them on all sides, about 5-7 minutes. Remove the browned lamb from the pot and set it aside on a plate.
4. 4Add the chopped onions to the pot and cook, stirring occasionally, until they are softened and slightly translucent, about 5 minutes. Add the chopped carrots and potatoes to the pot and cook for another 3-5 minutes, stirring occasionally.
5. 5Return the browned lamb to the pot with the vegetables. Pour in the 6 cups of beef broth. Add the 2 sprigs of thyme and 1 bay leaf. Increase the heat to high and bring the liquid to a boil.
6. 6Once boiling, reduce the heat to low. Cover the pot tightly and let the stew simmer gently for at least 2 hours, or until the lamb is very tender when pierced with a fork. The vegetables should also be tender.
7. 7Remove and discard the thyme sprigs and bay leaf. Stir in the 1 tsp of salt and 0.5 tsp of black pepper. Stir in the 2 tbsp of fresh parsley just before serving.

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