Irish Lamb Stew
Tender lamb, potatoes, and carrots in a simple savory broth, the rustic one-pot supper pubs have served for generations.
Ingredients (serves 6)
- 2 lb lamb
- 4 potatoes
- 3 carrots
- 2 onions
- 3 cloves garlic
- 4 cups chicken stock
- 1 tsp dried thyme
- 2 bay leaves
- 2 tbsp all-purpose flour
- 1/4 bunch parsley
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Save this recipeInstructions
- 1
Cut the lamb into 1.5-inch chunks, season with salt and pepper, and toss with the flour.
- 2
Heat 2 tbsp oil in a Dutch oven over medium-high heat and brown the lamb in batches, about 4 minutes per batch. Set aside.
- 3
Slice the onions and cook in the same pot until soft, 5 minutes, then add minced garlic for 1 minute.
- 4
Return the lamb with the stock, thyme, and bay leaves. Cover and simmer on low for 45 minutes.
- 5
Add the potatoes and carrots in large chunks and simmer until the lamb and vegetables are tender, about 25 minutes.
- 6
Discard the bay leaves, season to taste, and shower with chopped parsley before serving.
