Have fun St. Patrick’s Day with this Irish Stew from Lauren Gaskill of Making Life Candy. This hearty and conventional Irish lamb stew is the epitome of consolation meals.
1 tablespoon olive oil
1 massive onion, chopped
2 garlic cloves, minced
½ teaspoon dried thyme
¼ teaspoon rosemary
¼ teaspoon marjoram
½ teaspoon Worcestershire sauce
Salt and pepper to style
1 ½ kilos boneless leg of lamb, reduce into 1” cubes
¼ cup lentils
2 cups child carrots
4 cups beef broth
3 medium golden potatoes, cubed
Contemporary thyme for garnish
In a big stockpot, warmth olive oil and cook dinner onions over medium-high warmth till translucent, about 5 minutes.
Add garlic, thyme, rosemary, marjoram, Worcestershire sauce, salt, and pepper. Stir till aromatic, about one minute.
Add lamb and brown on excessive warmth till properly seared to lock in juices.
Add carrots, lentils and beef broth. Deliver to a simmer.
Cowl and cook dinner on low warmth for half-hour, being cautious to not boil or overcook the meat.
Place potatoes on high of the stew. Cowl and cook dinner for an additional half-hour till meat is cooked and potatoes are tender.
Serve stew in bowls and garnish with recent thyme.