Yields:
8 Servings
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
2 Hr
Total Time:
2 Hr 20 Mins
Irish Lamb Stew has a long and storied history that can be traced back centuries. It’s a dish that has been passed down through the generations, celebrated at family gatherings, and enjoyed in cozy pubs on rainy days. Its warm flavors and simplicity remind us that sometimes the most satisfying dishes come from the humblest of ingredients.
Ingredients
Adjust Servings
Instructions
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In a large Dutch oven, heat the vegetable oil over medium-high heat. Season the lamb with salt and pepper. Working in batches, brown the lamb on all sides, then transfer it to a plate.
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In the same Dutch oven, add the chopped onions and garlic. Sauté in the drippings for a few minutes until the onions become soft and translucent. Transfer the onions to a plate.
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Add the browned lamb, bay leaves, thyme, rosemary, salt, black pepper and red wine to the Dutch oven. Pour in the beef or vegetable broth, ensuring the ingredients are mostly covered. You can add more water if needed. Bring the stew to a boil, then reduce the heat, cover the Dutch oven, and let it simmer for about 1 1/2 hours, or until the lamb is tender.
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Stir occasionally to prevent sticking. Add carrots, potatoes, and onion and simmer for 25-30 minutes or until tender.
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Taste and adjust the seasoning with more salt and pepper, if necessary. Serve the Irish Lamb Stew hot, garnished with chopped fresh parsley.
