Irish Lamb Stew Recipe
Total Time
1 hour and 50 minutes
Prep Time
20 minutes
Cook Time
1 hour and 30 minutes
Rating
5 out of 5 stars
(10)
Ingredients
6 servings
- 3 pounds lamb shoulder (or use beef chuck roast) cut in 2-inch chunks
- Salt and pepper
- 3-4 tablespoons oil
- 1 pound frozen peeled cipollini onions (or use 3 medium unions, cut into wedges)
- 1 pound baby carrots (or about 6 medium cut in 3-inch lengths)
- 2 pounds baby potatoes (1-2 inch in diameter)
- 4 cups chicken broth or stock
- 2-3 large sprigs of thyme, or 2 bay leaves
- 1-2 cups frozen or fresh peas (optional, for color)
- Optional: splash of Worcestershire Sauce
- 1 tablespoon fresh tarragon leaves, or flat-leaf parsley.
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Preparation
Step 1
Preheat oven to 350F
Step 2
Pat lamb dry and sprinkle generously with salt and pepper.
Step 3
Heat oil in a heavy-bottomed oven proof dutch oven over medium-high heat. Brown meat on all sides, working in batches, taking your time to do this well. This is what adds the flavor!
Step 4
Set the meat aside and add onions and carrots to the pot, lowering the heat to medium, adding more oil if necessary. Season generously with salt and pepper and continue cooking 6-8 minutes.
Step 5
Return the meat to pot, add the potatoes and broth and bring to a simmer. Add thyme sprig or bay leaves.
Step 6
Cover tightly, and bake for 1 ½ hours or until lamb is fork tender. (Alternatively, you can continue to simmer on low heat on the stovetop.)
Step 7
Once the meat is stender, uncover, add peas, and cook 10 more minutes. Skim any fat from top of broth using a ladle or spoon. Taste, adjust salt and pepper. A splash of Worcestershire works here too, if you want more depth.
Step 8
Ladle into bowls and garnish with fresh tarragon ( or parsley).
Step 9
Save recipe for the next time?
