A Simple Irish Stew Print Email

3 1/2 pounds boneless leg of lamb – also great with beef Flatiron, Petite Tender or Bavette steak cut into cubes.
3 TBS olive oil
3-4 carrots, peeled and cut into thick slices
2-3 medium onions, peeled and quartered
Salt and pepper to taste
2.5 cups rich low sodium chicken broth*
2 lbs small New Potatoes, peeled – split if large
Sprig of fresh thyme
1 tablespoon chopped fresh parsley
1 tablespoon snipped fresh chives
Mint jelly or chutney (optional)

Have a Tony’s Butcher cut 3/4-1 inch cubes from a leg of lamb – or try a high value beef cut such as Flatiron, Petite Tender or Bavette. Preheat the oven to 325 degrees.

Heat the oil in Dutch Oven or stove-top safe casserole pan until it is hot. Add meat in batches and brown – remove and reserve meat cubes once brown.

Add carrots and onions to the casserole and cook to soften and release browned fond from pan. Add stock and further deglaze pan. Add the meat back, taste and adjust seasoning with salt and pepper, if needed. Add the potatoes and herbs, cover well and roast until the meat and veggies are tender, 1.5 - 2.5 hours – adding a little stock or water if there is excessive evaporation.

Remove and rest about 30 minutes before serving topped with snipped fresh chives and parsley and alongside a green veggie and rustic bread. Also great with mint jelly or chutney, if desired.

Chefs Notes: More Than Gourmet or Stock Options Culinary stocks suggested. The finished stock can be drained and skimmed to reduce the fat – but lean meats will not need this. The finished stock can be separated from the stew, thickened with flour and then added back to the stew, if you like a stew with gravy – allow 1-1.5 TBS flour per cup of liquid.