Dublin Lamb Stew
Originally posted to Foodista by Julie Cecchini. Foodista recipes are released under a CC-BY license.
Source and licence
"Dublin Lamb Stew" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Dublin_Lamb_Stew, revision 4610537), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Dublin_Lamb_Stew&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4610537
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Ireland. Associated with Ireland by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 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
Method
- In a large saucepan, brown meat over medium heat.
- Remove lamb and add oil over high heat. Sauté peppers, mushrooms, carrots, celery, and onion.
- Add the sautéed vegetables, beef broth, lamb, potatoes, and dill salt to a soup pot.
- Cover, and cook 30 minutes on medium-high heat, stirring occasionally.
- Cover, reduce heat to low, and simmer 1.5–2 hours.
- Serve hot with Irish oat scones or soda bread.