I love having a good stew recipe on hand, and this is a repeat winner for me, for sure! Stew freezes beautifully and could not be easier to make - this whole recipe can be done in one pot; yes, please!
Irish Stew Recipe
Servings 4
INGREDIENTS
2 tsp. olive oil
12 oz. raw leg of lamb, boneless, fat removed, cut into ¾-inch cubes
1 medium onion, chopped
3 medium carrots, peeled, chopped
2 medium leeks, sliced
2 medium parsnips, sliced
6 cups water
2 cups low-sodium organic beef (or vegetable) broth
1 bay leaf
1 tsp. dried thyme
½ tsp. sea salt (or Himalayan salt)
2 medium Yukon gold (or Peruvian blue) potatoes, cut into ¾-inch cubes (approx. 12 oz.)
2 cups cabbage, coarsely cut
¼ cup chopped fresh parsley
INSTRUCTIONS
Heat oil in a large saucepan over medium-high heat. Add lamb; cook, stirring frequently, for 3 to 4 minutes, or until browned. Add onion, carrot, leeks, and parsnips; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent. Add water, broth, bay leaf, thyme, and salt. Bring to a boil. Reduce heat to low; gently boil, covered, for 30 minutes. Add potatoes and cabbage; cook, uncovered, stirring occasionally, for 10 to 15 minutes, or until lamb and potatoes are tender. Remove bay leaf; add parsley and enjoy!
