Ingredients
Scale
- 1 tablespoon olive oil
- 2 pounds boneless lamb shoulder, cut into 1 1/2-inch cubes
- 2 large onions, chopped
- 4 carrots, peeled and cut into 1-inch pieces
- 4 celery stalks, cut into 1-inch pieces
- 1 pound potatoes, peeled and cut into 1 1/2-inch pieces
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add lamb in batches and brown on all sides. Remove lamb and set aside.
- Add onions to the pot and cook until softened, about 5-7 minutes.
- Return lamb to the pot. Add carrots, celery, potatoes, beef broth, thyme, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until lamb is tender and vegetables are cooked through.
- Taste and adjust seasonings if necessary.
- Ladle into bowls and garnish with fresh parsley.
Notes
- For a thicker stew, you can mash some of the cooked potatoes against the side of the pot or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 15 minutes of cooking.
- This stew tastes even better the next day, so consider making it ahead of time.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Irish
- Diet: Low Fat
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 7g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 90mg