Irish Lamb Stew

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