Irish Lamb Stew

Info

Cook Time:

Serves: 7

Ingredients

• 1 tablespoon vegetable oil

• 1-pound leg of lamb, cut into ¾-inch cubes, seasoned liberally with salt and pepper  

• 3 cups beef broth

• 2 cloves garlic, minced (or ½ teaspoon garlic powder)

• 1 teaspoon dried rosemary or marjoram leaves

• ¼ teaspoon pepper

• 2 cups peeled potatoes, cut into ½-inch cubes

• 1½ cups carrots, cut into ½-inch slices

• 1½ cups celery, cut into ½-inch slices

• ½ cup chopped onion
• Kosher salt to taste

Directions

1. Heat oil in a large skillet over medium heat.
2. Add lamb and cook until brown, about 5 minutes.
3. Add beef broth, garlic, rosemary or marjoram, and pepper.
4. Bring to a boil; reduce heat to low. Cover and simmer 20 minutes or until meat is tender.
5. Stir in potatoes, carrots, celery, and onion.
6. Return to boiling; reduce heat. Cover; simmer about 30 minutes or until vegetables are tender.
7. Season stew to taste with salt.

Source

• Lamb, Leg or Shoulder by the US Department of Agriculture, public domain government resource—original source of recipe