Irish Stew

Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering.

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

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

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

Stir in 2 cloves minced garlic and cook until fragrant, about 1 minute.

Return the meat to the pot and add potatoes.

Pour in 4 cups beef broth and enough water to cover the ingredients.

Add 2 bay leaves, 1 teaspoon thyme, 1 teaspoon salt, and 1/2 teaspoon 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.

Equipment Needed

Dietary

Allergens