Cookbook:Dublin Lamb Stew

Originally posted to Foodista by Julie Cecchini. Foodista recipes are released under a CC-BY license.

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

Procedure

 * 1) In a large saucepan, brown meat over medium heat.
 * 2) Remove lamb and add oil over high heat. Sauté peppers, mushrooms, carrots, celery, and onion.
 * 3) Add the sautéed vegetables, beef broth, lamb, potatoes, and dill salt to a soup pot.
 * 4) Cover, and cook 30 minutes on medium-high heat, stirring occasionally.
 * 5) Cover, reduce heat to low, and simmer 1.5–2 hours.
 * 6) Serve hot with Irish oat scones or soda bread.