Thyme and Vegetable Lamb Stew
- Total Time
Irish stews are known for their mouth-watering, tender meat and vegetables — and this stew is a fine example.
uncooked lean and trimmed lamb leg(s)1 pound(s), cut into 1-inch pieces
fat free chicken broth4 cup(s), reduced-sodium
uncooked leek(s)2 ½ medium, or 2 large, white and pale green parts only, sliced
uncooked celery2 rib(s), medium, thinly sliced
uncooked carrot(s)2 medium, thinly sliced
dried thyme2 tsp
table salt1 tsp
black pepper½ tsp, freshly ground
uncooked potato(es)1 medium, baking-variety, peeled
- Bring a large saucepan of water to a boil over high heat. Add lamb and cook 10 minutes; drain and set lamb aside.
- Pour broth in same saucepan; bring to a boil over high heat. Add leeks, celery and carrots; reduce heat and simmer, covered, 10 minutes.
- Return lamb to saucepan; add thyme, salt and pepper. Simmer, covered, until lamb is very tender, about 45 minutes.
- Grate potato into stew, using small holes of a box grater. Stir well and reduce heat to lowest possible simmer. Cook, uncovered, stirring frequently, until thickened, about 10 minutes. Yields about 1 3/4 cup per serving.