Irish Lamb & Potato Stew
Ground lamb browned with onion, then simmered with potatoes and broth until tender and hearty. A weeknight take on the Irish classic—no long braise required.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
Ingredients
- 1 lb ground lamb
- 1 medium, diced yellow onion
- 1.25 lb, cut into 1-inch cubes potatoes, waxy
- 4 cups beef or lamb broth
- 2 whole bay leaves
- 3 sprigs fresh thyme (or 1 tsp dried)
- 1 to taste salt and black pepper
Instructions
- 1
Brown ground lamb in a large pot over medium-high heat, breaking it up with a spoon, until no pink remains, about 5 minutes.
- 2
Add diced onion and stir until softened and fragrant, about 2 minutes.
- 3
Pour in broth, then add potatoes, bay leaves, and thyme sprigs.
- 4
Bring to a simmer, then reduce heat to medium and cook uncovered until potatoes are tender, about 12 minutes.
- 5
Remove bay leaves and thyme sprigs, then season with salt and pepper to taste.
- 6
Serve hot in bowls, spooning broth and lamb over potatoes.
Tools you’ll need
- large pot (3-quart or bigger)
- wooden spoon
- measuring cups
- cutting board
- chef's knife
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