Lamb and Potato Stew
Lamb is traditionally used to make Irish stew, but you can substitute stewing beef if desired.
Serves: 4Hands-on: 15 minutesTotal: 1 hour 30 minutesDifficulty: Easy
- 2 Tbsp. vegetable oil
- 2 medium white onions, peeled and sliced into ¼" rounds
- 1½ lbs. lean boneless lamb, cut into cubes
- 3 cups low-sodium, gluten-free chicken broth
- 1 Tbsp. chopped fresh parsley
- ¼ tsp. celery salt
- ¼ tsp. salt
- ¼ tsp. ground black pepper
- 4 medium red potatoes, peeled and cut into 1" pieces
- Heat the vegetable oil in a large, heavy saucepan. Add half the onion and cook until lightly browned.
- Add half the lamb and cook until browned. Remove from the saucepan. Cook the remaining lamb in the pan, adding more oil if necessary. Return the first batch of cooked meat to the pan.
- Add the chicken broth, parsley, celery salt, salt and pepper. Bring to a boil. Reduce heat to low, cover, and simmer for 45 minutes.
- Add the potatoes. Simmer for 15 more minutes, then add the remaining onion. Simmer for another 15 minutes or until the potatoes and parsnips are tender.