Cookbook:Dublin Lamb Stew

Dublin Lamb Stew
Category	Stew recipes
Difficulty

Cookbook | Ingredients | Recipes

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

Procedure

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