Traditional Irish Lamb Stew

Ingredients

• 2 ½ lbs lamb shoulder(paid link)
• 2 medium onions(paid link)
• 4 medium carrots(paid link)
• 3 medium celery stalks(paid link)
• 2 lbs potatoes(paid link)
• 4 cloves garlic cloves(paid link)
• 6 cups lamb broth(paid link)
• 2 tbsp Worcestershire sauce(paid link)
• 2 tsp fresh thyme(paid link)
• 1 tsp fresh rosemary(paid link)
• 2 leaves bay leaves(paid link)
• ¼ cup all-purpose flour(paid link)
• 2 tbsp olive oil(paid link)
• 1 ½ tsp salt(paid link)
• 1 tsp black pepper(paid link)

Instructions

1. 1

   Cut lamb shoulder into 1-inch cubes. Season generously with salt and pepper.

2. 2

   In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear lamb cubes in batches until browned on all sides. Remove lamb and set aside.

3. 3

   Add chopped onions, carrots, and celery to the pot. Sauté for 8-10 minutes until softened.

   8 min

4. 4

   Add minced garlic and cook for 1 minute until fragrant.

5. 5

   Sprinkle all-purpose flour over the vegetables and stir for 1-2 minutes to cook out the raw flour taste.

   2 min

6. 6

   Gradually whisk in lamb broth, scraping up any browned bits from the bottom of the pot. Add Worcestershire sauce, thyme, rosemary, and bay leaves.

7. 7

   Return the seared lamb to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour.

   1 hr

8. 8

   Add cubed potatoes to the stew. Cover and continue to simmer for another 30-45 minutes, or until lamb and potatoes are tender.

   30 min

9. 9

   Remove bay leaves. Season with additional salt and pepper to taste.

10. 10

    Serve hot, garnished with fresh parsley if desired.

11. 11

    Rest stew for 10 minutes before serving to allow flavors to meld.

    10 min

Perfect With