Spring is around the corner, but there’s still a chill in the air. Warm yourself up with this comforting and hearty stew inspired by a classic Irish recipe, just in time for St. Patrick’s Day. Best of all, you don’t need a crock pot or Dutch oven to make this dish, just a reliable pot and some time. We hope you enjoy this scrumptious stew.
1 lb. lamb stew meat (or beef if you prefer)
2 T neutral oil
2 lb. peeled and cut potatoes
1 cup peeled and roughly chopped carrots (about 4-5 medium carrots)
1 cup roughly chopped yellow onion
1 cup finely sliced leeks, cleaned (about 2 medium leeks)
2 T all-purpose flour
3 cups chicken stock
¼ cup chopped parsley
2 tsp chopped thyme
Salt to taste
Pepper to taste
Begin by preparing your vegetables. Peel and cut your potatoes and carrots.
In a large pot, add your chicken broth and a pinch of salt. Simmer on low heat.
Add your carrots and potatoes to the pot to allow them to cook first. Turn up to low-medium heat. Cover with the lid.
Chop and clean your leek. You can do this by cutting your leek in half lengthwise, stopping where the fronds start emerging from the stalk. Turn the leek over on its side by 90 degrees and chop again, cutting it into 4 segments. Fan out the sections on the inside of the leek, using the fronds as a handle. Wash out any dirt inside the leek. Press the sections back together and chop finely. Add it to your stew pot and cover.
Chop your onion, parsley, and thyme. Add them to the stew pot. Stir the pot to combine all the ingredients. Cover with the lid.
In a pan, add your oil and lamb stew meat. Cook on medium heat until the lamb meat has browned on both sides, about 7-8 minutes.
Remove the lamb from the pan, leaving the juices from the lamb and oil in the pan.
Sprinkle your flour into the pan and stir to absorb all the liquid. Add it to your stew and stir thoroughly to combine.
Add salt and pepper to your taste.
Turn up to medium heat and cover with the lid. Cook for 30 minutes on medium heat, stirring occasionally to ensure that nothing sticks to the bottom of the pot.
Serve immediately and enjoy!