Make It Monday: Irish Stew for St. Patrick's Day
Get your Irish On! Here is a simple recipe for Irish Stew. that will make you smile on St. Patrick's Day. It’s made with tender lamb shoulder (or beef), baby potatoes, cipollini onions, baby carrots, peas and fresh tarragon — brothy, hearty, yet not overly heavy.
- 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.