Dublin Lamb Stew

Ingredients

• 480 mlBeef broth
• 907 gLamb
• 1 tbspHerb mix
• 907 gPotato
• 680 gCarrot
• 150 gBell pepper
• 300 gMushroom
• 150 gOnion
• 120 gCelery
• 1 tbspOlive oil
• 5 gSalt
• 1 gPepper

Instructions

1. 1

   Preparation

   • Prepare meat and vegetables: cube the lamb (if needed), peel and slice potatoes, peel and dice carrots, slice the pepper, slice mushrooms, finely chop the onion, chop the celery.
   • Measure out broth and herbs.
2. 2

   Brown the meat

   • Heat a large skillet or pot over medium heat.
   • Brown the lamb in batches until well colored on all sides.
   • Remove the browned lamb and set aside.
3. 3

   Sauté vegetables

   • Increase heat to high and add 1 tbsp olive oil to the pan.
   • Sauté pepper, mushrooms, carrots, celery and onion until slightly softened and lightly browned.
   • Season with salt and pepper.
4. 4

   Combine and cook

   • Add the sautéed vegetables, beef broth, browned lamb, potatoes and 1 tbsp Herbes de Provence to a large soup pot.
   • Cover and cook 30 minutes over medium-high heat, stirring occasionally.
   • Cover, reduce heat to low and simmer 1.5–2 hours until the lamb is very tender.
   • Adjust seasoning with salt and pepper and serve hot.
5. 5

   To serve

   • Serve the stew hot, optionally with soda bread or oat scones.