“Luck of the Irish” Stew
Celebrate St. Patrick’s Day with this Irish Stew from Lauren Gaskill of Making Life Sweet. This hearty and traditional Irish lamb stew is the epitome of comfort food.
1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
½ teaspoon dried thyme
¼ teaspoon rosemary
¼ teaspoon marjoram
½ teaspoon Worcestershire sauce
Salt and pepper to taste
1 ½ pounds boneless leg of lamb, cut into 1” cubes
¼ cup lentils
2 cups baby carrots
4 cups beef broth
3 medium golden potatoes, cubed
Fresh thyme for garnish
In a large stockpot, heat olive oil and cook onions over medium-high heat until translucent, about five minutes.
Add garlic, thyme, rosemary, marjoram, Worcestershire sauce, salt, and pepper. Stir until fragrant, about one minute.
Add lamb and brown on high heat until nicely seared to lock in juices.
Add carrots, lentils and beef broth. Bring to a simmer.
Cover and cook on low heat for 30 minutes, being careful not to boil or overcook the meat.
Place potatoes on top of the stew. Cover and cook for another 30 minutes until meat is cooked and potatoes are tender.
Serve stew in bowls and garnish with fresh thyme.
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