Simple recipe for Traditional Irish Stew with lamb, baby potatoes, carrots, peas, cipollini onions and fresh tarragon! So easy, so delicious- this version is made in a dutch oven in the oven!
- 3 pounds lamb shoulder (or use beef chuck roast) cut in 2-inch chunks
- Salt and pepper
- 3–4 tablespoons oil
- 1 pound frozen peeled cipollini onions (or use 3 medium unions, cut into wedges)
- 1 pound baby carrots (or about 6 medium cut in 3-inch lengths)
- 2 pounds baby potatoes (1–2 inch in diameter)
- 4 cups chicken broth or stock
- 2–3 large sprigs of thyme, or 2 bay leaves
- 1–2 cups frozen or fresh peas (optional, for color)
- 1 tablespoon fresh tarragon leaves
- Preheat oven to 350F
- Pat lamb dry and sprinkle generously with salt and pepper.
- Heat oil in a heavy-bottomed oven proof dutch oven over medium-high heat.
- Brown meat on all sides, working in batches, taking your time to do this well.
- Set meat aside and add onions and carrots to pot, lowering heat to medium.
- Season generously with salt and pepper and continue cooking 8 minutes.
- Return the meat to pot, add the potatoes and broth and bring to a simmer.
- Add thyme sprig or bay leaves.
- Cover tightly, and bake for 1 ½ hours or until lamb is tender when probed with knife.
- Uncover, add peas, and cook 10 more minutes.
- Remove fat from top of broth using a ladle or spoon.
- Garnish with fresh tarragon and ladle into bowls like a soup, adjusting salt if necessary.
- Calories: 485
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