Irish Stew

1. 1

   In a 6 quart dutch oven, place the butter and onion over medium-low heat and cook onions for about 5-10 minutes.

2. 2

   Place in lamb, potatoes, and carrots.

3. 3

   Fill dutch oven with water to about 1 inch from top.

4. 4

   Place back on the stove.

5. 5

   Allow stew to simmer for 1 1/2-3 hours or until meat is falling off the bone.

6. 6

   Add peas, parsley, salt, and pepper about 30 minutes before stew is done.

* Per serving · 4 servings · Values may vary.

No additional tips available.