Dublin Lamb Stew
Originally posted to Foodista by Julie Cecchini. Foodista recipes are released under a CC-BY license.
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
In a large saucepan, brown meat over medium heat.
Remove lamb and add oil over high heat. Sauté peppers, mushrooms, carrots, celery, and onion.
Add the sautéed vegetables, beef broth, lamb, potatoes, and dill salt to a soup pot.
Cover, and cook 30 minutes on medium-high heat, stirring occasionally.
30 minutes
Cover, reduce heat to low, and simmer 1.5–2 hours.
1.5–2 hours
Serve hot with Irish oat scones or soda bread.