Irish Lamb Stew
A hearty and flavorful Irish-inspired stew made with tender lamb and rich vegetables.
Ingredients
- ●1 1/2 pounds Lamb shoulder, cut into 1 1/2-inch cubesLook for lamb with a good balance of fat and lean meat
- ●2 medium Onion, choppedUse a combination of yellow and white onions for added depth of flavor
- ●4 medium Carrots, peeled and choppedUse baby carrots for a sweeter flavor
- ●2-3 large Potatoes, peeled and choppedUse high-starch potatoes like Russet or Idaho for a fluffier texture
- ●2 stalks Celery, choppedUse fresh celery for the best flavor
- ●1 teaspoon Irish stew seasoningUse a store-bought or homemade blend of herbs and spices
- ●1 cup Red wineUse a full-bodied red wine like Cabernet Sauvignon or Merlot
- ●2 cups Beef brothUse low-sodium broth for a lighter flavor
- ●2 tablespoons Tomato pasteUse concentrated tomato paste for a deeper flavor
Instructions
- 1
Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat.
- 2
Brown the lamb in batches, about 5 minutes per batch, until browned on all sides.
- 3
Remove the lamb from the pot and set aside.
- 4
Add the chopped onion to the pot and cook until softened, about 5 minutes.
- 5
Add the chopped carrots and celery to the pot and cook for an additional 5 minutes.
- 6
Add the chopped potatoes, Irish stew seasoning, red wine, beef broth, and tomato paste to the pot.
- 7
Stir to combine and bring the mixture to a boil.
- 8
Return the lamb to the pot and cover with a lid.
- 9
Transfer the pot to the preheated oven and cook for 2 1/2 hours, or until the lamb is tender.
- 10
Remove the pot from the oven and let it cool slightly.
- 11
Serve the stew hot, garnished with fresh herbs if desired.