Irish Lamb Stew

Servings: 6
Total Time: 2 hours 10 minutes
Calories: 356 kcal

This hearty and comforting Irish Lamb Stew is incredibly easy to make, made with carrots, potatoes and lamb! It’s wholesome, earthy, totally delicious and perfect for a chilly Autumn night!🍁🍲🥰

Ingredients

• 3 pound lamb (cut into cubes, I used boneless leg of lamb)
• 2 tablespoon all-purpose flour
• 3 tablespoon olive oil
• 12 pearl onions (or 1 large onion chopped)
• 3 medium carrots (cut into 1 inch pieces)
• 6 medium potatoes (peeled and cubed)
• 1 teaspoon thyme (dried)
• 1 teaspoon salt (or to taste)
• 1 teaspoon pepper (or to taste)
• 4 cups chicken broth (low sodium, or vegetable/beef/lamb broth)
• 2 tablespoon parsley (fresh and chopped, for garnish)

Instructions

1. Preheat oven: Preheat the oven to 350℉/175C.

2. Toss the meat with flour: Toss the lamb cubes with the flour well, ensuring each piece is coated in flour.

3. Brown meat: Heat the oil in a large Dutch oven. Toss in the meat and brown it on all sides, until nice and brown. You might have to do this in a couple batches. Remove the meat from the pot and set aside.

4. Add veggies and combine everything together: Add the carrots, onions, potatoes, herbs and spices to the Dutch oven. Add a splash of the broth and scrape the brown bits from the bottom of the pan. Cook for a couple minutes, then add the meat back to the pot and the remaining broth. Bring to a boil then season again with salt and pepper if needed.

5. Bake: Cover the pot and transfer to the oven to bake for 1½ hours to 2 hours, until the meat is very tender.

6. Garnish and serve: Garnish with fresh parsley and serve.