Irish stew

Ingredients

• lamb shoulder, cubed2 lb
• onions, chopped2 piece
• carrots, sliced4 piece
• beef broth4 cup
• tomato paste1 tbsp
• dried thyme1 tsp
• bay leaf1 piece
• potatoes, peeled and quartered2 lb
• Salt and pepperTo taste

Instructions

1. 1

   Step 1

   In a large pot, brown 2 lbs of cubed lamb shoulder in batches. Set aside.

2. 2

   Step 2

   In the same pot, sauté 2 chopped onions and 4 sliced carrots until softened.

3. 3

   Step 3

   Return the lamb to the pot. Add 4 cups of beef broth, 1 tbsp of tomato paste, 1 tsp of dried thyme, and a bay leaf. Bring to a simmer.

4. 4

   Step 4

   Reduce heat, cover, and cook for 1.5 hours, or until the lamb is tender.

5. 5

   Step 5

   Add 2 lbs of peeled and quartered potatoes to the pot. Simmer for another 30 minutes, or until the potatoes are cooked through.

6. 6

   Step 6

   Season with salt and pepper to taste. Remove the bay leaf before serving.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Irish stew can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.