For a protein-packed stew, check out this Irish classic. Lamb is a nice alternative to beef and has a unique flavor. The lamb in this stew gets a pot roast treatment and comes out tender and soft. I’ve adapted this to add extra lamb. Note that while there is little active time, the soup takes a total of 2 hours to make, so plan ahead. This also makes fantastic leftovers.
Irish Country Stew
- 1 tbsp. cooking fat of choice
- 3 lb. boneless lamb, trimmed and cut into 1-2″ chunks. (Note: I ended up with 3 lb. after trimming, and started with a 4 lb. lamb leg.)
- 2 onions, sliced
- 2 thick carrots, sliced large (3/4″ – 1″ slices)
- 2 thickly sliced leeks
- 1-2 potatoes, peeled and cut into chunks. (I used one, but it was a big one.)
- 1 tsp. dried thyme
- 4 c. water
- pot (6 qt. Dutch oven)
- Heat the cooking fat in the Dutch oven, and brown the lamb in batches until browned.
- Remove the lamb from the pot and set aside.
- Add the onions and cook until softened, about 5 minutes.
- Return the lamb to the pot and add leeks and water.
- Bring the water to a boil.
- Reduce the heat, cover, and simmer for one hour. (I got my lifting done in this time.)
- Add potatoes, carrots, and thyme and cook an additional 40 minutes. You may need to add 1 c. extra water at this point if the liquid is looking a bit low.
- Serve with some good bread.
- You can vary the vegetables you add. Try various root vegetables (turnips, rutabaga, parsnip), or add some cabbage slices in the last 10 minutes if desired.
- The soup keeps wonderfully as leftovers for about a week or so.