Irish Stew – Irish Style Lamb Stew

In the beginning, cut the lamb shoulder – do not cut too small, two fingers edge length should be enough so that the meat does not overcook. Season the meat with salt and pepper and sear it in a casserole with butter on all sides so that the pores close.

In the meantime, chop the vegetables: at the beginning, peel an onion and quarter it. Next, peel carrots and cut them into coarse slices. Add the vegetables to the meat and sauté briefly. Then douse with 1/2 l of vegetable soup and add the peeled and quartered potatoes.

Simmer the stew on low heat for two to three hours until the meat and vegetables are tender.

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