60 mintime
Easydifficulty
4Servings
—Rating
Quick Lamb and Potato Stew
70% authentic · Irish
A simplified and quicker version of Irish stew, using pre-cut lamb and fewer ingredients for a weeknight-friendly meal.
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Ingredients
- Diced lamb shoulder500g
- Potatoes, peeled and diced750g
- Onions, chopped2 medium
- Carrots, diced3 medium
- Lamb stock750ml
- Worcestershire sauce2 tbsp
- Fresh thyme1 tbsp, chopped
- Saltto taste
- Black pepperto taste
- Wateras needed
Steps
- 1
In a large pot, brown the diced lamb over medium-high heat. Remove and set aside.
- 2
Add the chopped onions and diced carrots to the pot and cook for 5 minutes until slightly softened.
- 3
Return the lamb to the pot. Add the diced potatoes.
- 4
Pour in the lamb stock and Worcestershire sauce. Add water if needed to cover ingredients.
- 5
Season with salt and black pepper. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes, or until lamb and vegetables are tender.
- 6
Stir in the fresh thyme. Adjust seasoning and serve hot.
