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Oven-Baked Lamb Stew Accompanied by Crusty Brown Bread
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Course Main Course
Cuisine Irish
Servings 4 people

Equipment

  • Dutch Oven
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into 1-inch pieces
  • 4 medium potatoes, peeled and cubed
  • 3 carrots, peeled and sliced
  • 2 onions, chopped
  • 4 cups lamb stock
  • 2 tablespoons all-purpose flour
  • 2 tablespoons vegetable oil
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley
  • 1 loaf crusty brown bread, sliced

Instructions
 

  • Heat the oven to 325 degrees Fahrenheit. Toss the lamb pieces with the flour, salt, and pepper until lightly coated.
  • Warm the oil in a Dutch oven over medium heat. Add the lamb and cook until browned on all sides, about 6 minutes total. Remove the lamb to a plate.
  • Add the onions to the same pot and cook until softened, about 4 minutes. Stir in the carrots and potatoes.
  • Return the lamb to the pot. Add the lamb stock, bay leaves, and thyme. Bring the mixture to a simmer.
  • Cover the Dutch oven and transfer it to the oven. Bake for 2 hours until the lamb is fork-tender.
  • Remove the bay leaves. Stir in the parsley. Serve the stew hot with slices of crusty brown bread on the side.

Notes

Let the stew rest for 10 minutes after baking so the gravy thickens slightly before serving. If the broth seems too thin, mash a few potato pieces against the side of the pot and stir them back in. Leftovers reheat well on the stovetop with a splash of stock to loosen the gravy.
Course: Main Course
Cuisine: Irish
Equipment: Dutch Oven, Knife, Cutting Board