Dairy-Free Irish Stew with Lamb

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. Once the oil is shimmering, carefully add about half of the about 910 g of lamb shoulder cubes to the pot. Brown the lamb on all sides until it has a nice crust, about 3-5 minutes. Use tongs to remove the browned lamb and set it aside on a plate. Repeat this process with the remaining lamb.
2. 2Add the 2 medium chopped onions, 3 chopped carrots, and 2 chopped celery stalks to the same pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. Add the 4 cloves of minced garlic and cook for 1 minute more, until fragrant.
3. 3Return all the browned about 910 g of lamb to the pot with the vegetables. Pour in the 6 cups of beef broth. Add the about 910 g of potatoes (peeled and quartered), 1 diced turnip (peeled), the 4 sprigs of fresh thyme, and the 2 bay leaves. Stir everything together and season with the 1 teaspoon of salt and 0.5 teaspoon of black pepper.
4. 4Increase 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 the stew simmer gently for 1.5 to 2 hours. Check occasionally to ensure it's simmering and not boiling rapidly. The stew is ready when the lamb is very tender and easily pulls apart with a fork.
5. 5Carefully remove and discard the 4 thyme sprigs and the 2 bay leaves from the pot. Stir in the 2 tablespoons of chopped fresh parsley. Serve the Dairy-Free Irish Stew hot.

Related Guides