Irish Stew | FoodieAtlas

Ingredients

2 pounds (900g) lamb shoulder or beef stew meat (cut into chunks)
4 large potatoes (peeled and cut into chunks)
3 large carrots (peeled and sliced)
2 large onions (chopped)
4 cloves garlic (minced)
4 cups (960ml) beef or lamb broth
1 cup (240ml) water (or as needed)
2 tablespoons vegetable oil (for browning)
2 tablespoons fresh parsley (chopped) or 1 tablespoon dried parsley
1 teaspoon fresh thyme (chopped) or 1/2 teaspoon dried thyme
1 bay leaf
Salt (to taste)
Black pepper (to taste)

Instructions

Prepare the Meat

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the meat chunks and brown on all sides. Remove the meat from the pot and set aside.

Prepare the Stew

In the same pot, add the chopped onions and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.

Return the browned meat to the pot. Add the potatoes, carrots, and the beef or lamb broth. Add enough water to just cover the ingredients.

Stir in the parsley, thyme, bay leaf, salt, and black pepper.

Bring to a boil, then reduce heat to low. Cover and simmer for about 1.5 to 2 hours, or until the meat is tender and the vegetables are cooked through.

Serve

Discard the bay leaf before serving.