Irish Lamb Stew
A hearty and flavorful stew from Ireland, made with tender lamb and a variety of vegetables.
Ingredients
- ●1.5 lbs Lamb shouldercut into 1-inch cubes
- ●3 medium Carrotspeeled and sliced
- ●2 large Potatoespeeled and cubed
- ●2 medium Onionschopped
- ●3 cloves Garlicminced
- ●2 tbsp All-purpose flourfor thickening
- ●1 cup Red wineoptional
- ●2 cups Beef brothhomemade or store-bought
- ●2 sprigs Rosemaryfresh
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Brown the lamb cubes in batches until browned on all sides, about 5 minutes.
- 3
Remove the lamb from the pot and set aside.
- 4
Add more oil if necessary, then sauté the onions and garlic until softened, about 5 minutes.
- 5
Add the carrots and potatoes, cook for 5 minutes.
- 6
Add the rosemary, browned lamb, and red wine (if using), cook for 1 minute.
- 7
Add the beef broth, bring to a boil, then cover and transfer to the oven.
- 8
Bake at 300°F (150°C) for 2 hours, or until the lamb is tender.
- 9
Remove from the oven, season with salt and pepper to taste.
- 10
Mix in the flour to thicken the stew, if desired.
- 11
Serve hot, garnished with fresh rosemary if desired.