Irish Stew

🛒 Ingredients

• Lamb shoulder or neck, boneless, cut into 4-5 cm chunks 1000 g · 2350 kcal
• Potatoes, peeled and cut into large chunks 990 g · 760 kcal
• Carrots, thickly sliced 300 g · 132 kcal
• Onions, chopped 200 g · 80 kcal
• Leeks, white and light green parts, sliced 200 g · 133 kcal
• Lamb or beef stock 1000 g · 80 kcal
• Vegetable oil 20 g · 180 kcal
• Fresh thyme sprigs 5 g · 0 kcal
• Fresh parsley, chopped, for garnish 5 g · 0 kcal

👨‍🍳 Instructions

1. Pat the lamb dry with paper towels; season generously with salt and black pepper.
2. Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb in batches until well-sealed on all sides, then remove and set aside.
3. Add onions and carrots to the pot and sauté for 5-7 minutes until softened. Stir in the leeks and cook for another 2-3 minutes.
4. Return the browned lamb to the pot along with the potatoes and thyme sprigs. Pour in enough stock to cover the ingredients.
5. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the lamb is very tender and the vegetables are soft.
6. Remove thyme sprigs before serving. Taste and adjust seasoning as needed.
7. Ladle into bowls and garnish with fresh chopped parsley.