Traditional Irish Stew

Ingredients

• 2 lb lamb shoulder, bone-in or boneless, cut into 2-inch pieces
• 2 lb potatoes, peeled and quartered
• 1 lb carrots, peeled and cut into 1-inch pieces
• 2 medium yellow onions, roughly chopped
• 2 celery stalks, roughly chopped
• 4 cup beef broth
• ½ cup Guinness stout (optional, for flavor) (optional)
• ¼ cup fresh parsley, chopped (optional)
• 1½ tsp salt
• ½ tsp black pepper
• 2 bay leaves
• 3 thyme sprigs
• 2 tbsp vegetable oil

Steps

1. Pat the lamb pieces dry and season generously with salt and pepper.
2. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches until well seared on all sides, then remove and set aside.
3. Add chopped onions and celery to the pot and cook until softened, about 5-7 minutes. Return the lamb to the pot.
4. Pour in the beef broth and Guinness (if using), scraping up any browned bits from the bottom. Add bay leaves and thyme sprigs.
5. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours, or until the lamb is very tender.
6. Add the quartered potatoes and carrots to the pot. Continue to simmer, covered, for another 30-45 minutes, or until vegetables are tender.
7. Remove bay leaves and thyme sprigs. Taste and adjust seasoning as needed.
8. Ladle into bowls and garnish with fresh chopped parsley, if desired.