Irish Lamb Stew

Irish Stew has been a staple in Irish cuisine for centuries, and its history is closely tied to the country's economic and cultural landscape. In the 18th and 19th centuries, Ireland was plagued by poverty and famine, and many people relied on a simple diet of potatoes and other cheap, easily sourced ingredients. Irish Stew was born out of this necessity, as it could be made with whatever meat and vegetables were available.

Over time, Irish Stew became a beloved comfort food in Ireland, and it is now enjoyed all over the world as a symbol of Irish culture and heritage. This recipe is made with lamb for a rich, traditional flavour. However, you can use beef if you prefer.

• 2 lbs lamb shoulder, cut into chunks
• 4 large potatoes, peeled and diced
• 4 carrots, peeled and chopped
• 2 onions, chopped
• 4 cups beef broth
• 2 tbsp tomato paste
• 2 tbsp fresh thyme
• Salt and pepper, to taste

1. Preheat your oven to 350°F.
2. In a large oven-safe pot, sear the lamb over medium-high heat until browned on all sides. Remove the lamb and set it aside.
3. In the same pot, sauté the onions until softened and translucent.
4. Add the potatoes, carrots, beef broth, tomato paste, and thyme to the pot. Bring the mixture to a boil.
5. Add the lamb back into the pot and season with salt and pepper.
6. Cover the pot and transfer it to the oven. Cook for 2-3 hours, until the lamb is tender and the vegetables are cooked through.
7. Serve hot with crusty bread or thick slices of buttered Irish soda bread and garnish with parsley and/or fresh thyme.