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Slow-Simmered Irish Lamb Stew with Leeks and Garden Herbs
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Course Soup
Cuisine Irish
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into chunks
  • 2 large leeks, cleaned and sliced
  • 3 carrots, peeled and chopped
  • 4 medium potatoes, cubed
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 cups lamb or beef broth
  • 2 tablespoons olive oil
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the lamb chunks and brown them on all sides for even flavor.
  • Add the diced onion, minced garlic, and sliced leeks to the pot. Cook for several minutes until the vegetables soften.
  • Pour in the broth and add the thyme and rosemary sprigs. Bring the mixture to a gentle simmer, then cover and cook on low heat for one hour.
  • Add the chopped carrots and cubed potatoes. Continue simmering uncovered for another 45 minutes until the vegetables are tender and the lamb is soft.
  • Remove the herb sprigs. Season with salt and pepper. Stir in the chopped parsley just before serving.

Notes

Clean the leeks thoroughly by slicing them lengthwise and rinsing under running water to remove grit. Use fresh herbs rather than dried for the brightest flavor at the end of cooking. Leftovers thicken nicely overnight in the fridge and reheat well on the stovetop with a splash of broth.
Course: Soup
Cuisine: Irish
Equipment: Large pot, Cutting board, Knife