Dairy-Free Irish Stew with Lamb

Ingredients

• 2 lb Lamb shoulder, cubed
• 2 tablespoons Olive oil
• 1 large Onion, chopped
• 3 medium Carrots, chopped
• 2 stalks Celery, chopped
• 3 cloves Garlic, minced
• 6 cups Beef broth
• 4 medium Potatoes, peeled and cubed
• 1 medium Turnip, peeled and cubed
• 2 sprigs Fresh thyme
• 1 leaf Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped

Instructions

1. 1Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the lamb in batches and set aside.
2. 2Add onion, carrots, and celery to the pot and sauté until softened, about 5 minutes. Add garlic and cook for 1 minute more.
3. 3Return the lamb to the pot. Pour in beef broth, add potatoes, turnip, thyme, and bay leaf. Season with salt and pepper.
4. 4Bring to a boil, then reduce heat and simmer, covered, for at least 2 hours, or until the lamb and vegetables are very tender.
5. 5Remove bay leaf and thyme sprigs before serving. Stir in fresh parsley and serve hot.

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