Irish Lamb Stew

Total Time:
2 hr 30 min
Prep:
15 min
Cook:
2 hr 15 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • Salt and ground pepper
  • 3 pounds leg of lamb meat, cut into 1 1/2-inch cubes
  • 1/4 cup olive oil
  • 1 tablespoon vegetable oil
  • 6 celery stalks, chopped
  • 2 large leeks, chopped
  • 2 large yellow onions, chopped
  • 2 cups finely chopped cabbage
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground thyme
  • One 8-ounce can diced tomatoes, with juice
  • 2 cups canned beef broth
Directions
  • Preheat the oven to 350 degrees F.

  • Salt and pepper the lamb chunks. In a large ovenproof Dutch oven, saute the meat in both oils until browned on all sides. Remove the meat from the Dutch oven and set aside.

  • In the same Dutch oven, saute the celery, leeks and onions until limp, about 3 minutes. Add the cabbage, season with the coriander and thyme and add the tomatoes.

  • Return the meat to the Dutch oven. Add the beef broth, cover and bake until the meat is fork tender, about 2 hours.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    St. Patrick's Day