Dublin Lamb Stew
Ingredients
2 cups beef broth
2 lb lamb steaks (bone in), cubed
1 tbsp Dill Salt or Herbs de Provence
2 lb potatoes, peeled and sliced
1 1/2 lb carrots, peeled and diced
1 green pepper, sliced
4 cups baby bella mushrooms, sliced
1 med onion, finely chopped
3 celery stalks, chopped
1 tbsp olive oil
salt and pepper to taste
Preparation
1
In a large saucepan brown meat over medium heat.
2
Remove lamb and add oil,
3
Over high heat saute peppers, mushrooms, carrots, celery, and onion.
4
Add the sauted vegetables, beef broth, lamb, potatoes and Herbs de Provence or Dill Salt to a soup or crock pot.
5
Cover, and cook 30 minutes on medium high, stirring occasionally.
6
Cover, reduce heat to low, and simmer 1 1/2 to 2 hours.
7
Serve hot with Irish Oat Scones or Soda Bread.
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About
Because I an not the biggest fan of corned beef and cabbage this is what I am planning for parade day.
Added:
Sunday, March 8, 2015 - 8:06am
