Traditional Irish Lamb Stew (Paleo, AIP, Whole30)
One of Ireland’s most beloved dishes, Irish stew is slow cooked to create a creamy, comforting, and healing stew that will be sure to make the rotation in your weekly meal plan!
Ingredients
1 ½ lbs lamb stew meat
1 lb parsnips
3 large carrots
1 lb green beans
2 leeks, white part only, sliced
3 cloves garlic, minced
3 tablespoons arrowroot flour
2 cups beef or lamb broth
1 teaspoon salt
3 tablespoons olive oil
Instructions
- Chop the parsnips, carrots, and green beans into 1” chunks. Set aside.
- Heat 2 tablespoons of the olive oil in a large dutch oven. In a large ziplock bag, toss the lamb with the arrowroot flour until the meat is thoroughly coated.
- In two batches, sear the lamb until it is browned on all sides, 2-3 minutes per side. Once the meat is browned, set it aside and add the remaining olive oil, leeks, and garlic to the pot. Saute the leeks and garlic until soft, 4-5 minutes.
- Once the leeks are soft, add the remaining ingredients and bring the stew to a low simmer.
- Allow to simmer for 2-3 hours until meat is tender and vegetables are cooked through.