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Hearty Lamb Stew with New Potatoes and Bay Leaf Broth
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Course Main Course
Cuisine Irish
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into 1-inch cubes
  • 1 pound new potatoes, halved
  • 4 cups beef broth
  • 2 bay leaves
  • 2 onions, chopped
  • 3 carrots, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the lamb cubes and brown them on all sides, about 5 minutes. Season with salt and pepper while cooking.
  • Add the chopped onions and minced garlic to the pot. Cook for 3 minutes until the onions soften.
  • Stir in the sliced carrots and cook for another 2 minutes.
  • Pour in the beef broth and add the bay leaves. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour.
  • Add the halved new potatoes. Continue simmering uncovered for 30 minutes until the potatoes are tender and the lamb is soft.
  • Remove the bay leaves. Taste and adjust salt and pepper if needed. Sprinkle with fresh parsley before serving.

Notes

Simmer the stew gently after adding the potatoes so they hold their shape instead of breaking apart. If the broth reduces too much, add a splash of water during the final simmer. Leftovers taste even better the next day after the flavors settle.
Course: Main Course
Cuisine: Irish
Equipment: Large pot, Wooden spoon