Gluten-Free Irish Lamb Stew with Root Vegetables

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 205°C / 200°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, carefully add the about 910 g of lamb shoulder, cubed. Brown the lamb on all sides, which should take about 5-7 minutes. Season the lamb with salt and pepper to taste as it browns.
2. 2Remove the browned lamb from the pot and set it aside on a plate. Add the 1 medium onion, chopped; 2 stalks celery, chopped; and 2 cups carrots, chopped to the same pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
3. 3Add the 2 cloves garlic, minced, and the 2 tablespoons tomato paste to the pot. Stir and cook for 1 minute more, until fragrant.
4. 4Sprinkle the 2 tablespoons gluten-free all-purpose flour over the vegetables in the pot. Stir continuously and cook for 1 minute to coat the vegetables.
5. 5Gradually pour in the 6 cups of beef broth, stirring constantly with a whisk to scrape up any browned bits stuck to the bottom of the pot. This will help create a rich sauce.
6. 6Return the about 910 g of lamb, cubed, to the pot. Add the 3 cups potatoes, peeled and cubed; 1 cup parsnips, chopped; 1 teaspoon dried thyme; and 1 bay leaf. Stir everything to combine. Increase the heat to bring the stew to a boil.
7. 7Once boiling, reduce the heat to low, cover the pot, and let the stew simmer gently for at least 2 hours, or until the lamb is very tender and easily falls apart when poked with a fork. Stir occasionally to prevent sticking.
8. 8Before serving, carefully remove and discard the 1 bay leaf from the stew. Taste the stew and add more salt and pepper if needed.

Substitutions

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