Traditional Irish Stew

Irish Stew
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  1. 4 pounds lamb shoulder cut in 2-inch chunks
  2. Salt and pepper
  3. 4 tbls vegetable oil
  4. 5 medium onions wedged
  5. 4 carrots cut into 2 inch sections
  6. 4 veal broth
  7. 1 large sprig thyme
  8. 12 red potatoes peeled and quartered
  1. Pat lamb dry and season well with salt and pepper. Put oil in a stew pot over medium-high heat. Brown meat on all sides.
  2. Set meat aside, add onions and carrots to pot. Season with salt and pepper. Cook vegetables, stirring, until lightly browned. Heat oven to 350 degrees.
  3. Return meat to pot, add broth and bring to a simmer. Put in thyme sprig and arrange potatoes on top. Season potatoes, cover pot and transfer to oven.
  4. Bake for about 1 hour, until lamb tender. Remove fat from top of broth. Ladle stew into shallow bowls and serve.
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