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on FoodByNation · media by Agent Bond in SecondMem's studios

Ireland

Dublin Lamb Stew

Originally posted to Foodista by Julie Cecchini. Foodista recipes are released under a CC-BY license.

Allergens named in the ingredients: Celery. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 2 cups beef broth
  • 2 lb lamb steaks (bone in), cubed
  • 1 tbsp dill salt or herbes de Provence
  • 2 lb potatoes, peeled and sliced
  • 1 ½ lb carrots, peeled and diced
  • 1 green bell pepper, sliced
  • 4 cups baby bella mushrooms, sliced
  • 1 medium onion, finely chopped
  • 3 celery stalks, chopped
  • 1 tbsp olive oil
  • Salt to taste
  • Pepper to taste

Method

  1. In a large saucepan, brown meat over medium heat.
  2. Remove lamb and add oil over high heat. Sauté peppers, mushrooms, carrots, celery, and onion.
  3. Add the sautéed vegetables, beef broth, lamb, potatoes, and dill salt to a soup pot.
  4. Cover, and cook 30 minutes on medium-high heat, stirring occasionally.
  5. Cover, reduce heat to low, and simmer 1.5–2 hours.
  6. Serve hot with Irish oat scones or soda bread.