Dublin Lamb Stew

Name: Dublin Lamb Stew
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

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

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

Steps

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

More recipes with broth or stock, lamb, dill, potatoes, carrots, bell pepper, mushrooms, onion or celery

Adapted from “Dublin Lamb Stew” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.