Homemade Irish Stew
2017-03-19 12:30:56
Serves 6
Ingredients
- 3 pounds lamb shoulder cut in 2-inch chunks
- Kosher Salt and Fresh Cracked black pepper
- 4 tablespoons vegetable oil
- 2 pounds onions (about 6 medium), diced
- 1 pound carrots (about 6 medium), diced
- 4 cups chicken, veal or beef broth (or water)
- 1 large sprig thyme
- 3 pounds russet potatoes (about 12 small), peeled and halved, or cut in 2-inch thick cubes
Instructions
- Pat lamb dry and season well with salt and pepper. Place oil in a heavy soup pot over medium-high heat. Brown the meat on all sides, it is best to work in batches.
- Set the meat aside and add the onions and carrots to the pot. Season with salt and pepper. Cook the vegetables, stirring occasionally, until lightly browned, this will take about 5 minutes. Heat your oven to 350 degrees.
- Return the meat to the pot, add broth and bring to a simmer. Place the thyme sprig and arrange potatoes on top. Season and cover pot and transfer to the oven.
- Bake for about an hour, until lamb is quite tender when probed with a fork or paring knife. Remove the fat from top of the broth. Ladle stew into shallow bowls and serve.
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