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Irish Stew

Add 2 TBS of the butter to a large stock pot or dutch oven. Add the lamb and cook until just browned on all sides but not cooked through yet. Remove and set aside. Add remaining 1TBS of butter to pot. Add onions, celery, and carrots. Cook over medium high until onions are translucent. Place the lamb, thyme, and broths in the pot. Add Salt and pepper to taste. Bring to a boil and lower to a simmer.. . .

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Servings: 4

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

3 tbs salted butter

2 lbs lamb cubed

2 cups chopped carrots

2 cups chopped celery

2 cups chopped onion

3 cups chopped potato

3 cups beef broth

1/8 cup tomato broth

1/4 tsp ground thyme

salt and pepper to taste

chopped parsley for garnish

Preparation

1Add 2 TBS of the butter to a large stock pot or dutch oven. Add the lamb and cook until just browned on all sides but not cooked through yet. Remove and set aside.

2Add remaining 1TBS of butter to pot. Add onions, celery, and carrots. Cook over medium high until onions are translucent.

3Place the lamb, thyme, and broths in the pot. Add Salt and pepper to taste. Bring to a boil and lower to a simmer. Place the potatoes on top of the stew (they don't need to be completely submerged).

4Put a lid on the pot and let simmer for at least 3 hours. When you're ready to serve garnish with fresh chopped parsley.

Reviews: 0

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