Irish Stew with Lamb and Root Vegetables (Peanut-Free)

Ingredients

• 1.5 lb Lamb Stew Meat
• 3 medium Carrots
• 4 medium Potatoes
• 2 stalks Celery
• 1 medium Yellow Onion
• 6 cups Beef Broth
• 1 tsp Thyme
• 1 tsp Rosemary
• 2 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Place the 1.5 lb of lamb stew meat in a bowl and season it with the 1 tsp of salt and 0.5 tsp of black pepper, tossing to coat evenly.
2. 2Heat the 2 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 400°F (200°C).
3. 3Carefully add the seasoned lamb to the hot pot in a single layer, making sure not to overcrowd it. Brown the lamb on all sides until it has a nice crust, about 2-3 minutes per side. Remove the browned lamb from the pot and set it aside on a plate.
4. 4Add the 1 medium yellow onion, chopped, and the 2 stalks of celery, chopped, to the same pot. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes. You should see them become slightly translucent.
5. 5Add the 3 medium carrots, peeled and cut into 1-inch pieces, and the 4 medium potatoes, peeled and cut into 1.5-inch cubes, to the pot. Stir and cook for another 5 minutes, allowing them to slightly soften.
6. 6Return the browned 1.5 lb of lamb stew meat to the pot with the vegetables.
7. 7Pour in the 6 cups of beef broth, ensuring it covers the meat and vegetables. Add the 1 tsp of thyme and 1 tsp of rosemary. Stir everything together.
8. 8Increase the heat to bring the liquid to a boil. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer gently for 1.5 hours, or until the lamb is very tender and easily falls apart when poked with a fork. Stir occasionally to prevent sticking.
9. 9Serve the Irish stew hot directly from the pot.

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