Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 2 pounds lamb stew meat, cut into 1-inch cubes (approximately 900g)
  • 1 teaspoon salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • 2 tablespoons all-purpose flour (15g)
  • 2 large onions, roughly chopped (approximately 400g)
  • 4 medium carrots, peeled and sliced into 1/2-inch rounds (approximately 300g)
  • 1 pound small red potatoes, quartered (approximately 450g)
  • 4 cups beef broth (or lamb broth, if you can find it!) (approximately 950ml)
  • 2 cups water (approximately 475ml)
  • 2 bay leaves
  • 1 teaspoon dried thyme (5g)
  • 1/2 teaspoon dried rosemary (2.5g)
  • 1/4 cup chopped fresh parsley, for garnish (approximately 10g)

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat. Season lamb with salt, pepper, and flour. Brown lamb in batches (don't overcrowd the pot!). Remove lamb and set aside.
  2. Add onions and carrots to the pot and cook until softened, about 5-7 minutes.
  3. Return the lamb to the pot. Add potatoes, beef broth, water, bay leaves, thyme, and rosemary.
  4. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 - 3 hours, or until the lamb and vegetables are very tender.
  5. Remove bay leaves. Taste and adjust seasoning with salt and pepper as needed.
  6. Garnish with fresh parsley and serve hot.