Irish Stew Recipe

Name: Irish Stew Recipe
Prep time: 20 min
Cook time: 130 min
Total time: 150 min
Yield: 8
Cuisine: European
Ingredients: 3 lb Lamb (3 pounds lamb (cut into 2-inch chunks)); 2 tbsp All-Purpose Flour (2 tablespoons all-purpose flour); 1 ½ tsp Kosher Salt (1 1/2 teaspoons kosher salt); ½ tsp Black Pepper (1/2 teaspoon black pepper); 3 tbsp Olive Oil (3 tablespoons olive oil); 1 tbsp Unsalted Butter (1 tablespoon butter); 3 pieces Carrot (3 medium carrots (peeled and cut into 1 1/2-inch chunks)); 2 pieces Celery (2 stalks celery (cut into 1 inch chunks)); 1 piece Yellow Onion (1 medium onion (peeled and diced)); 6 cup Beef Stock (6 cups beef stock (or beef broth)); 2 pieces Bay Leaves (2 bay leaves); 1 ½ lb New Potato (1 1/2 pounds new potatoes (halved)); 1 tbsp Thyme (1 tablespoon fresh thyme leaves); 0 pieces Parsley (chopped fresh parsley); 0 pieces Table Salt (salt and pepper (to taste)); 0 pieces Stone House Seasoning (Stone House Seasoning (to taste (optional))) — optional

Irish Stew Recipe - Main Course,Soup (European)

150 minEuropean

Servings8

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Egg Free

Ingredients

For 8 servings

Lamb3 lb · 3 pounds lamb (cut into 2-inch chunks)
All-Purpose Flour2 tbsp · 2 tablespoons all-purpose flour
Kosher Salt1 ½ tsp · 1 1/2 teaspoons kosher salt
Black Pepper½ tsp · 1/2 teaspoon black pepper
Olive Oil3 tbsp · 3 tablespoons olive oil
Unsalted Butter1 tbsp · 1 tablespoon butter
Carrot3 pieces · 3 medium carrots (peeled and cut into 1 1/2-inch chunks)
Celery2 pieces · 2 stalks celery (cut into 1 inch chunks)
Yellow Onion1 piece · 1 medium onion (peeled and diced)
Beef Stock6 cup · 6 cups beef stock (or beef broth)
Bay Leaves2 pieces · 2 bay leaves
New Potato1 ½ lb · 1 1/2 pounds new potatoes (halved)
Thyme1 tbsp · 1 tablespoon fresh thyme leaves
Parsley0 pieces · chopped fresh parsley
Table Salt0 pieces · salt and pepper (to taste)
Stone House Seasoning0 pieces · Stone House Seasoning (to taste (optional)) · optional

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Steps

1Preheat oven to 325º F. Pat the lamb dry with paper towels.
2Add the flour to a bowl and season it with salt and pepper. Toss the lamb in the flour until coated.
3Drizzle 2 tablespoons of the olive oil into a Dutch oven set over medium-high heat on the stove. Working in batches, if needed, brown the lamb on all sides until a deep brown color is reached, about 6-8 minutes. Remove the browned meat to a plate and set aside.
4Add 1 tablespoon olive oil and the butter to the Dutch oven. Stir in the carrots, celery, and onion. Cook until the onion is just translucent, about 2-3 minutes.
5Return the browned lamb to the Dutch oven with the vegetables, pour in the beef stock, making sure everything is covered, add more water if needed. Add the bay leaves, and bring to a boil and cover with the lid.
6Transfer the Dutch oven to the oven and cook 1 1/2 hours. Then, remove the lid and stir in the halved baby potatoes. Increase the oven temperature to 400º F and cook uncovered for 30 more minutes or until the lamb and potatoes are fork tender.
7Remove from the oven, allow to rest 5 minutes and stir in the thyme leaves and chopped fresh parsley. Serve with salt and pepper to taste or Stone House Seasoning (optional).