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 190°C or 190°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, cubed, to the pot. Brown the lamb on all sides for about 3-4 minutes, until it has a nice crust. Use tongs to remove the browned lamb to a plate, and repeat with the remaining lamb. Do not overcrowd the pot.
2. 2Add the 1 large onion, chopped, 3 medium carrots, chopped, and 2 stalks celery, chopped to the same pot. Cook, stirring occasionally, for about 5 minutes, or until the vegetables begin to soften. Add the 3 cloves garlic, minced, and cook for 1 minute more, stirring constantly, until fragrant.
3. 3Return all the browned about 910 g of lamb shoulder, cubed, to the pot with the vegetables. Pour in the 6 cups of beef broth. Add the 4 medium potatoes, peeled and cubed, and the 1 medium turnip, peeled and cubed. Tuck in the 2 sprigs fresh thyme and the 1 bay leaf. Sprinkle in the 1 teaspoon of salt and the 0.5 teaspoon of black pepper.
4. 4Increase the heat to high and bring the contents of the pot to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot tightly, and let it simmer gently for at least 2 hours, or up to 2 hours and 30 minutes. The stew is ready when the lamb is very tender and easily pulls apart with a fork, and the vegetables are soft.
5. 5Carefully remove and discard the 1 bay leaf and the 2 thyme sprigs from the pot. Stir in the 2 tablespoons of fresh parsley, chopped. Serve the Dairy-Free Irish Stew with Lamb hot.

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