Irish Stew with Irish Soda Bread

Instructions

1. 1

   Sear the Lamb (15 minutes)

   • Pat the lamb cubes completely dry with paper towels. Season them generously on all sides with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
   • Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
   • Working in two batches to avoid overcrowding, add the lamb to the pot in a single layer. Sear until a deep brown crust forms on all sides, about 5-7 minutes per batch.
   • Use tongs to transfer the browned lamb to a plate and set aside.
2. 2

   Sauté Aromatics (8 minutes)

   • Reduce the heat to medium. If the pot seems dry, add another splash of oil. Add the chopped onions and carrots to the pot.
   • Sauté, stirring occasionally, until the onions have softened and become translucent, about 5-6 minutes.
   • Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
3. 3

   Build the Stew Base (5 minutes)

   • Sprinkle the all-purpose flour over the cooked vegetables. Stir continuously for 1-2 minutes to cook out the raw flour taste. This will form a thick paste (roux).
   • Pour in the Worcestershire sauce and about 1 cup of the beef broth. Scrape the bottom of the pot with a wooden spoon to deglaze, lifting all the flavorful browned bits.
   • Gradually pour in the remaining beef broth, stirring constantly until the mixture is smooth and slightly thickened.
4. 4

   Simmer the Stew (90 minutes)

   • Return the seared lamb and any accumulated juices back to the pot.
   • Add the cubed potatoes, dried thyme, bay leaf, and the remaining 0.5 teaspoon of salt. Stir to combine.
   • Increase the heat to bring the stew to a boil. Once boiling, immediately reduce the heat to the lowest setting, cover the pot, and let it simmer gently for 1.5 to 2 hours.
   • Stir occasionally to prevent sticking. The stew is ready when the lamb is fork-tender and the gravy has thickened.
5. 5

   Finish and Serve (2 minutes)

   • Remove the pot from the heat. Locate and discard the bay leaf.
   • Taste the stew and adjust the seasoning with more salt and pepper if needed.
   • Let the stew rest for 5-10 minutes for the flavors to meld.
   • Ladle the hot stew into bowls, garnish with fresh parsley, and serve with crusty bread for dipping.