Dairy-Free Irish Stew with Lamb and Root Vegetables

Ingredients

• 2 lb Lamb shoulder, cut into 1-inch cubes
• 2 tbsp Olive oil
• 2 medium Yellow onions, chopped
• 3 medium Carrots, peeled and chopped
• 2 medium Parsnips, peeled and chopped
• 1.5 lb Potatoes, peeled and cubed
• 4 cloves Garlic, minced
• 4 sprigs Fresh thyme sprigs
• 6 cups Beef broth
• 2 tbsp Worcestershire sauce (ensure dairy-free)
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh parsley, chopped (for garnish)

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stovetop over medium-high heat (400°F / 200°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, carefully add about half of the 2 lb of lamb shoulder cubes. Brown the lamb on all sides for about 5-7 minutes, until it has a nice crust. Remove the browned lamb with a slotted spoon and set it aside on a plate. Repeat this process with the remaining lamb.
2. 2Add the 2 medium yellow onions, 3 medium carrots, and 2 medium parsnips to the same pot. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables begin to soften. Add the 4 cloves of minced garlic and cook for 1 more minute, stirring constantly, until fragrant.
3. 3Return all the browned lamb to the pot with the softened vegetables. Add the 1.5 lb of potatoes, 4 sprigs of fresh thyme, 6 cups of beef broth, and 2 tablespoons of dairy-free Worcestershire sauce. Stir everything together. Season with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
4. 4Increase the heat to high and bring the stew to a boil. Once boiling, immediately reduce the heat to low. Cover the pot tightly with a lid and let it simmer gently for 2 hours, or until the lamb is very tender and easily pulls apart with a fork.
5. 5Carefully remove and discard the 4 sprigs of thyme from the pot. Taste the stew and add more salt or pepper if needed. Ladle the hot stew into bowls and garnish with the 2 tablespoons of chopped fresh parsley before serving.

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