Gluten-Free Irish Stew with Lamb

Ingredients

• 2 lbs Lamb Stew Meat
• 2 tablespoons Olive Oil
• 1 large Yellow Onion
• 3 medium Carrots
• 4 medium Potatoes
• 6 cups Beef Broth
• 2 tablespoons Tapioca Starch
• 2 tablespoons Water
• 1 teaspoon Dried Thyme
• 1/2 teaspoon Dried Rosemary
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 tablespoons Fresh Parsley

Instructions

1. 1Season the lamb stew meat with salt and pepper.
2. 2Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the lamb in batches, then set aside.
3. 3Add the chopped onion and carrots to the pot and sauté until softened, about 5 minutes.
4. 4Add the potatoes and browned lamb back to the pot.
5. 5Pour in the beef broth, thyme, and rosemary. Bring to a boil, then reduce heat and simmer for 1.5 hours, or until the lamb is tender.
6. 6In a small bowl, whisk together the tapioca starch and water to form a slurry.
7. 7Stir the tapioca starch slurry into the stew and simmer for another 5-10 minutes, or until the stew has thickened.
8. 8Stir in the fresh parsley before serving.

Substitutions

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