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One-Pot Irish Lamb Stew with Celery Root and Fresh Parsley
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Course Soup
Cuisine Irish
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1.5 pounds boneless lamb shoulder, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 carrots, peeled and sliced
  • 1 medium celery root, peeled and cut into 1-inch cubes
  • 3 medium potatoes, peeled and cut into 1-inch cubes
  • 4 cups lamb or beef stock
  • 2 sprigs fresh thyme
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the lamb cubes and brown them on all sides for about 6 minutes. Season with salt and pepper while cooking.
  • Add the diced onion and sliced carrots to the pot. Cook for 4 minutes until the onion softens.
  • Stir in the celery root and potatoes. Pour in the stock and add the thyme sprigs. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 1 hour and 15 minutes until the lamb is tender and the vegetables are soft.
  • Remove the thyme sprigs. Stir in the chopped parsley and adjust salt and pepper if needed. Serve hot.

Notes

Simmer the stew uncovered for the last 15 minutes if you want a thicker broth. Leftovers keep well in the fridge for three days and reheat easily on the stove with a splash of stock. Skip the thyme if you prefer a cleaner lamb flavor, or add it at the start for more depth.
Course: Soup
Cuisine: Irish
Equipment: Large pot, Cutting board, Knife