This old- fashioned favorite can be made with lamb, which is making it a more traditional Irish stew recipe, or with beef. Like most slowly cooked dishes, the flavor of this stew mellows over time. Serve it with a green salad and crusty bread for a satisfying meal.
- 3 pounds lean lamb or beef stew meat, well trimmed and cut into 2-inch cubes
- Salt and ground black pepper
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 1 large clove garlic, finely chopped
- 3 tablespoons all-purpose flour
- 3 tablespoons Kitchen Accomplice Beef Broth Concentrate or 6 tablespoons Kitchen Accomplice Organic Beef Bone Broth Concentrate
- 4 cups hot water
- 3 tablespoons tomato paste
- 2 large sprigs rosemary
- 1 bay leaf
- 2 cups diced carrots
- 2 cups diced turnips
- 2 cups diced potatoes
- 1 cup frozen petite peas
Season the meat with salt and pepper. Heat the oil in a large, heavy pan over medium-high heat. Add the meat in batches, and brown the pieces on all sides. Transfer the browned meat to a platter and cover it loosely with aluminum foil.
Add the onion and cook until it is softened and lightly browned, stirring frequently. Add the garlic and cook for 30 seconds. Return the meat to the pan, and sprinkle the flour evenly over the meat, turning to cook until it is golden brown.
Stir in the Kitchen Accomplice Beef Broth Concentrate or Beef Bone Broth Concentrate, water, tomato paste, rosemary and bay leaf, stirring to scrape all browned cooking bits from the pan. Cover the pan, reduce the heat, and simmer the stew for 1 hour.
Add the carrots, turnips and potatoes to the stew and cook until they are tender, about 25 minutes.
Add the peas, and cook for 5 minutes more. Season the stew to taste with salt and pepper and serve.