Dublin Lamb Stew

• 2 cups beef broth
• 2 lb lamb steaks (bone in), cubed
• 1 tbsp dill salt or herbes de Provence
• 2 lb potatoes, peeled and sliced
• 1 ½ lb carrots, peeled and diced
• 1 green bell pepper, sliced
• 4 cups baby bella mushrooms, sliced
• 1 medium onion, finely chopped
• 3 celery stalks, chopped
• 1 tbsp olive oil
• Salt to taste
• Pepper to taste

Ingredients for 8 servings (3.7 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   In a large saucepan, brown meat over medium heat.

   Stovetop
2. 2

   Remove lamb and add oil over high heat. Sauté peppers, mushrooms, carrots, celery, and onion.

   Stovetop
3. 3

   Add the sautéed vegetables, beef broth, lamb, potatoes, and dill salt to a soup pot.

   Stovetop
4. 4

   Cover, and cook 30 minutes on medium-high heat, stirring occasionally.

   Stovetop
5. 5

   Cover, reduce heat to low, and simmer 1.5–2 hours.

   Stovetop
6. 6

   Serve hot with Irish oat scones or soda bread.