Irish Lamb Stew

Name: Irish Lamb Stew
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Europe, Irish
Ingredients: 800 g lamb meat (neck without bone, or boneless lamb neck); 2 large white onions; 3 Tbsp plant oil; 600 ml beef broth; 2 Bay leaves; 800 g waxy potatoes; Salt; pepper (ground fresh); 2 tbsp freshly chopped parsley

Prep: 20min

| Servings: 4 | Cook: 1h 30min

Irish lamb stew is a recipe featuring fresh ingredients from the stews category. Try this and other recipes from Spoonsparrow!

Ingredients

800 g lamb meat (neck without bone, or boneless lamb neck)
2 large white onions
3 Tbsp plant oil
600 ml beef broth
2 Bay leaves
800 g waxy potatoes
Salt
pepper (ground fresh)
2 tbsp freshly chopped parsley

Instructions

1.
Wash the meat, pat dry, and cut into cubes. Peel the onions and slice them into thick rings. Heat the oil in a large pot, brown the meat in batches, then remove it. In the remaining fat, sauté the onion rings, return the meat to the pot, season with salt and pepper, and pour in the broth.
2.
Add the bay leaves and cover; simmer over low heat for about 1 hour. Peel, wash, and quarter the potatoes, add them to the stew, bring to a boil over high heat, then reduce to low heat and cook for an additional 30 minutes until tender. Season with salt and pepper, sprinkle with parsley, and serve.