Dublin Lamb Stew
By: Julie Cecchini
Published: Sunday, March 8, 2015 - 8:06am

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.

About

Because I an not the biggest fan of corned beef and cabbage this is what I am planning for parade day.