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Traditional Lamb Stew with Cabbage Wedges and Potatoes
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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 chunks
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 3 carrots, peeled and sliced
  • 4 cups lamb or beef broth
  • 4 medium potatoes, peeled and quartered
  • 1 small head cabbage, cut into 4 wedges
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Heat the vegetable oil in a large Dutch oven over medium heat. Add the lamb chunks and brown them on all sides, then remove and set aside.
  • Add the chopped onion and sliced carrots to the pot. Cook for a few minutes until the onion softens.
  • Return the lamb to the pot. Pour in the broth and add the bay leaves and thyme. Bring to a simmer, then cover and cook for 45 minutes.
  • Add the quartered potatoes to the pot. Continue simmering for 20 minutes.
  • Place the cabbage wedges on top of the stew. Cover and cook for another 15 minutes until the cabbage is tender but still holds its shape.
  • Remove the bay leaves. Season with salt and pepper to taste, then sprinkle with the chopped parsley before serving.

Notes

Keep the cabbage wedges large during prep so they do not fall apart in the broth. Serve the stew with one wedge per bowl alongside the lamb and potatoes. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Irish
Equipment: Dutch Oven, Knife, Cutting Board