Name: Irish Stew
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: Irish
Ingredients: 3 pounds lamb, cut into 2-inch chunks; 2 tablespoons all-purpose flour; 1 1/2 teaspoons kosher salt; 1/2 teaspoon black pepper; 3 tablespoons olive oil; 1 tablespoon butter; 3 medium carrots, peeled and cut into 1 1/2-inch chunks; 2 stalks celery, cut into 1 inch chunks; 1 medium onion, peeled and diced; 6 cups beef stock, or beef broth; 2 bay leaves; 1 1/2 pounds new potatoes, halved; 1 tablespoon fresh thyme leaves; chopped fresh parsley; salt and pepper, to taste; Stone House Seasoning, to taste (optional)

Description

This Irish Stew offers a delightful mix of tender lamb, fresh vegetables, and a rich broth that creates a comforting meal. It’s perfect for a hearty dinner or gathering with loved ones, showcasing simple ingredients and wonderful flavors.

Ingredients

Scale

3 pounds lamb, cut into 2-inch chunks
2 tablespoons all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
3 tablespoons olive oil
1 tablespoon butter
3 medium carrots, peeled and cut into 1 1/2-inch chunks
2 stalks celery, cut into 1 inch chunks
1 medium onion, peeled and diced
6 cups beef stock, or beef broth
2 bay leaves
1 1/2 pounds new potatoes, halved
1 tablespoon fresh thyme leaves
chopped fresh parsley
salt and pepper, to taste
Stone House Seasoning, to taste (optional)

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Instructions

Preheat the oven to 325º F and pat the lamb dry with paper towels.
In a bowl, combine the flour with salt and pepper. Coat the lamb with the flour mixture.
Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Brown the lamb in batches until deep brown, about 6-8 minutes. Set aside the browned lamb.
Add 1 tablespoon of olive oil and butter to the pot. Cook the carrots, celery, and onion until the onion is translucent, about 2-3 minutes.
Return the lamb to the pot, pour in beef stock, ensuring that the meat is covered. Add bay leaves and bring to a boil, then cover.
Transfer the Dutch oven to the preheated oven and cook for 1 1/2 hours. Remove the lid, add halved baby potatoes, increase heat to 400º F, and cook uncovered for another 30 minutes until tender.
Let it rest for 5 minutes, then stir in thyme leaves and parsley before serving with salt, pepper, or optional seasoning.

Notes

For extra flavor, consider marinating the lamb in the flour mixture overnight.
This stew can be made ahead of time and tastes even better the next day after the flavors meld together.
Feel free to add other vegetables like peas or turnips based on your preference.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 800mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 30g
Cholesterol: 100mg