Irish Lamb Stew
2 pounds lamb stew meat, cut into 1 1/2-inch pieces
2 tablespoons olive oil
2 leeks, white parts only, sliced
2 medium yellow onions, chopped
1 pound carrots, cut into 1 1/2-inch pieces
1 pound parsnips, cut into 1 1/2-inch pieces
1 quart vegetable broth
3 bay leaves
3 sprigs fresh thyme
1 1/2 pounds new potatoes, rinsed clean
2 tablespoons chopped fresh parsley
Salt and ground black pepper
Season the lamb with salt and pepper.
In a large Dutch oven or heavy bottomed pan over medium-high, heat the oil.
Working in batches, add the lamb to the pan and sear on all sides, making sure not to overcrowd the pan. As each batch is browned, use a slotted spoon or tongs to transfer it to a plate.
When all the lamb has been seared, add it all back to the pan. Add the leeks, onions, carrots, parsnips, broth, bay leaves and thyme. Bring the mixture to a simmer, then cover and cook for 1 hour.
After 1 hour, add the potatoes and continue to cook until the potatoes and the lamb are tender when pierced with a fork, about another 30 minutes.
Remove the bay leaves and thyme stems. Stir in the parsley and season with additional salt and black pepper, if needed.
Recipe courtesy of the Associated Press