Irish Lamb Stew Recipe {Gluten-Free}

• temps actif: 15 minutes
• temps total: 2 hours 15 minutes

Ingrédients

1 1/2 lb. lamb stew meat, cut into about 1 1/2-inch large cubes (preferably local fresh lamb)

3 Tbsp. Extra virgin olive oil, divided

1 Tbsp. Butter

2 medium yellow onions, chopped

4 large garlic cloves, smashed

1 Tbsp. GF dried thyme

1 cup red wine

1 can (398 ml.) pure crushed tomatoes

1 Tbsp. GF Worcestershire sauce

2 GF bay leaves

2 lb. Yukon gold potatoes, peeled, cut into wedges

4 carrots, diced on a slant, about 1-inch long pieces

1 Tbsp. Apple cider vinegar

Water

Himalayan salt and coarsely ground GF black pepper

1/2 cup chopped fresh parsley

Instructions

Pat dry the lamb with a paper towel and generously season with salt and pepper

Heat 1 tablespoon of olive oil and butter in an 8-quart heavy bottom pot over medium-high heat. Add lamb without crowding to the pot and sear on all sides. Do not stir the meat. Using tongs or two forks flip the meat over and sear all over. You will need to do this in 2 or 3 batches. Transfer the meat onto a warm plate

Add remaining tablespoon of olive oil and the onions. Reduce the heat to medium and cook the onions until translucent, stirring frequently. About 5 minutes. Stir in garlic and thyme and cook one more minute

Return meat back to the pot, add wine, tomatoes, bay leaves and 1 1/2 cups of water. Bring to a boil, reduce heat to low and cover. Cook for 1 1/2 - 2 hours until the meat starts to get tender

Add potatoes, carrots and apple cider vinegar, and enough water so that everything is immersed in the liquid. Probably about 2 glasses of water. Season well with salt, about 2 teaspoons. Bring to boil and reduce the heat to medium-low so that the stew is gently bubbling. Do not cover. Cook until the vegetables are tender. About 30 - 40 minutes, adding liquid if needed

Remove from the heat and stir in fresh parsley. Cool and refrigerate overnight. This intensifies the flavours and thickens the stew.