Irish Stew with Lamb (SHELLFISH-FREE)

Ingredients

• 2 pounds Lamb shoulder, cut into 1-inch cubes
• 2 tablespoons Olive oil
• 2 medium Onions, chopped
• 3 medium Carrots, peeled and chopped
• 4 medium Potatoes, peeled and cubed
• 4 cups Beef broth
• 1 teaspoon Dried thyme
• 1/2 teaspoon Dried rosemary
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped

Instructions

1. 1Place a large Dutch oven or heavy-bottomed pot, at least 6-quart capacity, over medium-high heat (approximately 375°F / 190°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, carefully add the 2 pounds of lamb shoulder, cut into 1-inch cubes, in batches to avoid overcrowding the pot. Brown the lamb on all sides until a nice crust forms, about 5-7 minutes per batch. Remove the browned lamb from the pot and set it aside on a plate.
2. 2Add the 2 medium onions, chopped into 1/2-inch pieces, and the 3 medium carrots, peeled and chopped into 1/2-inch pieces, to the same pot. Cook over medium-high heat (approximately 375°F / 190°C), stirring occasionally, until the vegetables have softened and become slightly translucent, about 5 minutes.
3. 3Return the browned 2 pounds of lamb shoulder cubes to the pot with the softened onions and carrots. Add the 4 medium potatoes, peeled and cut into 1-inch cubes, the 4 cups of beef broth, 1 teaspoon of dried thyme, and 1/2 teaspoon of dried rosemary. Stir in the 1 teaspoon of salt and 1/2 teaspoon of black pepper, ensuring all ingredients are well combined.
4. 4Increase the heat to high (approximately 400°F / 200°C) and bring the liquid in the pot to a rolling boil. Once boiling vigorously, immediately reduce the heat to low (approximately 200°F / 95°C), cover the pot tightly with a lid, and let it simmer gently for 1 hour and 30 minutes to 2 hours. The stew is done when the lamb is very tender and easily pierced with a fork.
5. 5Remove the pot from the heat. Stir in the 2 tablespoons of fresh parsley, chopped, just before serving the stew.

Related Guides