Irish Stew
Ingredients
1 tbsp.
Kowalski's Extra Virgin Olive Oil
1 ½ lbs.
boneless lamb (leg, top round or shoulder), cut into 1" cubes
1
onion, chopped
1 tsp.
chopped garlic
⅓ cup
flour
2 tbsp.
finely minced fresh parsley
2 tsp.
finely minced fresh thyme
1 tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
2 cups
low-sodium chicken stock
1 cup
dry red wine
8
carrots, peeled and cut diagonally into ½" slices
8
baby potatoes, quartered
2 stalks
celery, cut diagonally into ½" slices
Directions
- In a Dutch oven, heat oil on stovetop over medium heat.
- Stir in lamb, onion and garlic; cook until lamb is browned and onions and garlic are softened (about 5 min.).
- Stir in flour, parsley, thyme, salt and pepper.
- Gradually stir in stock and wine; bring to a boil.
- Reduce heat to low; cover and simmer for 1 ½ hrs., stirring occasionally.
- Stir in carrots, potatoes and celery.
- Cover; simmer until vegetables are fork-tender (30-45 min.).
