Yukon gold, red skinned, and round white potatoes are all good choices for this tasty lamb stew. This is a tasty stew for an everyday meal, and it makes a great choice for family dinner.
• Prep time: 20 minutes
• Cook time: 90 minutes
• Yield: Serves 4-6
• 1 tbsp extra virgin olive oil
• 1 1/2 to 2 pounds lamb shoulder (trimmed and cut into 1-inch pieces)
• 2 to 3 medium onions (quartered and sliced)
• 1 tsp dried leaf thyme
• 1 1/2 cups carrots (diced or sliced peeled)
• 1 large bay leaf
• 3 cups chicken stock (or broth)
• 1 1/2 pounds potatoes (cut into 1-inch chunks)
• Salt (to taste)
• Freshly ground black pepper (to taste)
• Optional: 2 tablespoons fresh chopped parsley
• 2 tbsps all-purpose flour
- In a large, deep sauté pan or Dutch oven over medium-high heat, sauté the lamb in the oil, stirring, for 2 minutes.
- Add the onion and continue cooking, stirring, until the lamb is browned and onion is tender, about 3 to 5 minutes.
- Sprinkle with thyme and add the carrots, bay leaf, and stock. Bring to a simmer; reduce heat to low, cover, and simmer for about 1 hour.
- Add the potatoes to the pan, cover, and continue cooking for 25 minutes. Taste and add salt and pepper, as desired. Stir the chopped parsley into the stew, if using.
- In a cup or bowl, stir flour into the cold water until the mixture is smooth. Add to the stew, stir well, and cook for a minute or two, until thickened.
- Serve the lamb stew with a salad and crusty rolls for a delicious meal.
This great family recipe is thanks to The-Spruce-Eats Recipes at https://www.thespruceeats.com/classic-irish-stew-with-lamb-3057969?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly