Irish Lamb Stew
A hearty, comforting stew made with tender lamb, root vegetables, and a hint of zesty flavor.
Ingredients
- ●1 pound lamb shouldercut into 1-inch cubes
- ●1 medium onionchopped
- ●2 medium carrotpeeled and chopped
- ●2 large potatopeeled and chopped
- ●2 tablespoons zesty mustard
- ●2 tablespoons all-purpose flour
- ●2 cups beef broth
- ●1 cup red wine (optional)
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the lamb with salt and pepper.
- 3
In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat.
- 4
Sear the lamb until browned on all sides, about 5 minutes.
- 5
Remove the lamb from the pot and set aside.
- 6
Add the chopped onion to the pot and cook until softened, about 5 minutes.
- 7
Add the chopped carrot and potato to the pot and cook for an additional 5 minutes.
- 8
Add the flour to the pot and cook for 1 minute.
- 9
Gradually add the beef broth, whisking continuously, and bring to a boil.
- 10
Return the lamb to the pot and add the zesty mustard.
- 11
Cover the pot and transfer to the preheated oven.
- 12
Braise the stew for 2 1/2 hours, or until the lamb is tender.
- 13
Remove from the oven and let rest for 10 minutes before serving.