Irish Lamb Stew

Info
Cook Time:

Serves: 7

Ingredients

 * 1 tablespoon vegetable oil


 * 1-pound leg of lamb, cut into ¾-inch cubes, seasoned liberally with salt and pepper


 * 3 cups beef broth


 * 2 cloves garlic, minced (or ½ teaspoon garlic powder)


 * 1 teaspoon dried rosemary or marjoram leaves


 * ¼ teaspoon pepper


 * 2 cups peeled potatoes, cut into ½-inch cubes


 * 1½ cups carrots, cut into ½-inch slices


 * 1½ cups celery, cut into ½-inch slices


 * ½ cup chopped onion
 * Kosher salt to taste

Directions
1.Heat oil in a large skillet over medium heat.

2.Add lamb and cook until brown, about 5 minutes.

3.Add beef broth, garlic, rosemary or marjoram, and pepper.

4.Bring to a boil; reduce heat to low. Cover and simmer 20 minutes or until meat is tender.

5.Stir in potatoes, carrots, celery, and onion.

6.Return to boiling; reduce heat. Cover; simmer about 30 minutes or until vegetables are tender.

7. Season stew to taste with salt.

Source

 * Lamb, Leg or Shoulder by the US Department of Agriculture, public domain government resource—original source of recipe