Real Irish Stew Cooked from scratch outdoors over a camp fire (Bushcraft and Outdoor Cooking)

Heat olive oil in a large pot over medium heat until shimmering.

Add lamb or beef and brown on all sides, about 5-7 minutes.

Remove meat and set aside; drain excess fat from the pot.

Add onions, carrots, and celery to the pot; sauté until softened, about 4-5 minutes.

Stir in garlic and cook until fragrant, about 1 minute.

Return the meat to the pot and add potatoes, mushrooms, and peas.

Pour in beef broth and enough water to cover the ingredients.

Add bay leaves, thyme, salt, and black pepper; stir to combine.

Bring to a boil, then reduce heat to low and cover.

Simmer for 1.5 to 2 hours, stirring occasionally, until meat is tender.

Remove bay leaves and adjust seasoning to taste.

Garnish with fresh parsley before serving.

Allergens