Beef and Lamb Stew
This IBeef and Lamb Stew recipe is an Irish stew combined with beef and lamb, potatoes and carrots for a tender, flavorful one-pot meal!This stew is nothing fancy, and that's why we love it! It is so easy to make, you can even skip the searing steps and simply combine the ingredients together and throw it in the oven.
Ingredients
- 1.5 lb. boneless lamb stew meat, cut into 1" pieces
- 1.5 lb. boneless beef stew meat, cut into 1" pieces
- 3 large russet potatoes, peeled and cut crosswise into 4ths or 5ths
- 2 Tbsp. roughly chopped parsley
- 5-6 carrots, peeled and halved crosswise
- 1 medium yellow onion, thinly sliced into half moons
- 4 cloves garlic, peeled
- 4 sprigs thyme, divided
- 4 Tbsp. live oil
- Kosher salt and freshly ground black pepper, to taste
- Parmesan to serve
Instructions
- Heat oven to 250°.
- In a large, 8 qt. Dutch oven, heat 4 Tbsp. olive oil, then add lamb and beef meat. Sear, stirring only occasionally, over medium-high heat until almost all of the meat has browned—10-12 minutes.
- When meat has browned, add potatoes, parsley, carrots, onions, garlic cloves, salt, pepper, and 2 1/2 cups water to the pot and bring to a simmer. Taste liquid and adjust seasoning.
- Transfer to oven and bake, covered, until stew meat is just tender, 2-3 hours. Check midway through for seasoning, then return to oven until meat is tender.
- Let the stew sit for 20 minutes or so before serving with fresh herbs and Parmesan cheese.
Notes
Reposted from March 2020
Nutrition Facts
Calories: 575kcal, Carbohydrates: 27g, Protein: 60g, Fat: 25g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Cholesterol: 167mg, Sodium: 180mg, Potassium: 1434mg, Fiber: 3g, Sugar: 4g, Vitamin A: 8526IU, Vitamin C: 12mg, Calcium: 78mg, Iron: 6mg