Enjoy this Classic Irish Stew for St. Patrick's Day or any time!
Prep Time 20 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours20 minutesminutes
Servings 6servings
Ingredients
2poundsmixed lamb shoulder and stew beef
Salt and pepper
4tablespoonscanola oil
2medium onions
3ribscelery
4large carrots
4cupsbeef stock
1bay leaf
5large baking potatoespeeled and cut into 1/2” thick slices
6tablespoonsbutter
Instructions
Preheat the oven to 325 degrees.
Cut the lamb and beef into about 1-inch pieces. (Note: I use about 2/3 beef to 1/3 lamb. Can use any mixture or all of one type).
Place a large, oven-proof Dutch oven or other heavy, deep pan over medium high heat. Add one tablespoon canola oil. Add about 1/3 of the meat and sprinkle with salt and pepper. Cook until browned on all sides. Repeat until all meat has been browned, adding additional oil when needed.
While the meat browns, prepare the onions, celery, and carrots. Peel and cut the onions into large chunks. Cut the celery into about 1 1/2 inch pieces. Peel the carrots and cut into chunks.
Add a little more oil to the pan and add the prepared vegetables. Cook, stirring often, until the onion is translucent (5-6 minutes).
Return the browned meat to the pan. Add the stock and bay leaf. Bring to the boil, then remove from the heat.
Arrange the potatoes on top of the stew. Dot with the butter and sprinkle with salt and a generous amount of ground black pepper.
Cover the pan and place in the oven. Cook for about 1 1/2 hours or until the meat is tender. Remove the cover during the final 10 minutes of cooking to allow the potatoes to brown.