Recipe

Irish Lamb Stew Recipe

	Mishi / All my dishes 1 year, 4 months ago This recipe can be cooked on the stovetop or in a slow cooker. Either way the results are excellent. Prep:25m Cook:360m Servings:6	Mishi
	stew

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Ingredients

2 pounds boneless leg of lamb, trimmed of all fat and cut into 2 inch chunks

5 - 6 white potatoes, peeled and cut in halves/chunks

3 carrots(not skinny ones), peeled and chopped

3 celery ribs, sliced or chopped

2 onions, good sized and chopped coarsely

1 (14 ounce) can chicken or vegetable broth, sodium reduced

Note: If using the stovetop method, then add water and broth to cover everything. I use beer which is how my Mum made it.

1 Bay leaf

1 teaspoon salt (can be omitted if you are watching your sodium)

freshly ground pepper - it's up to you how much

Note: I sometimes add a dash of hot sauce and my Mum usually adds 1/2 cup of pearl barley which I omit.

a handful of parsley leaves, coarsely chopped

Directions

Combine lamb, potatoes, carrots, celery, leeks, vegetable or chicken broth, bay leaf, salt and pepper in a 6 quart slow cooker or large Dutch oven/cooking pot.

Stir to combine.

If using a slowcooker or crockpot, place the lid on and cook on low until the lamb is fork tender. Approximately 6-8 hours.

If you are preparing this stew on the stovetop, I like to shake the lamb in a bag with approximately 1/4 cup of flour and a good pinch or two of onion powder and brown the lamb chunks first. Then I add all other ingredients and bring everything to a rolling boil. Reduce the heat to low and cover. Cook until lamb and veggies are fork tender.

Sprinkle parsley on top as a garnish before serving.

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