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Ireland / Bread
Wikibooks
Dublin Lamb Stew
Originally posted to Foodista by Julie Cecchini. Foodista recipes are released under a CC-BY license.
Ingredients
ScaleNo serving count in the source — scale by factor
- beef stock2 cup
- lamb, bone-in steaks; cubed2 lb
- dill salt or herbes de Provence1 tbsp
- potatoes, peeled and sliced2 lb
- carrots, peeled and diced1 1/2 lb
- green pepper, sliced1
- cremini mushroom, baby bella; sliced4 cup
- onion, finely chopped1
- celery, chopped3 stalk
- olive oil1 tbsp
- salt, to taste
- pepper, to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
In a large saucepan, brown meat over medium heat.
Remove lamb and add oil over high heat. Sauté peppers, mushrooms, carrots, celery, and onion.
Add the sautéed vegetables, beef broth, lamb, potatoes, and dill salt to a soup pot.
Cover, and cook 30 minutes on medium-high heat, stirring occasionally.
Cover, reduce heat to low, and simmer 1.5–2 hours.
Serve hot with Irish oat scones or soda bread.
