Ree Drummond’s Irish Stew | Sanders Markets

Ingredients

• 1/4 cup Beef bouillon concentrate
• 6 Cups Hot water
• 2 lb. Boneless lamb shoulder or beef chuck roast, cut into 2-in. pieces
• 3 Tbsp. Vegetable oil
• 1 Tbsp. Salted butter
• 1 medium Yellow onion, diced
• 1 medium Leek, thinly sliced and thoroughly rinsed
• 1 medium Russet potato, peeled and coarsely grated
• 6 medium Red potatoes, cut into 1 1/2-in. chunks
• 3 medium Carrots, peeled and cut into 1 1/2-in. chunks
• 2 medium Parsnips, peeled and cut into 1 1/2-in. chunks
• 1/4 cup All-purpose flour
• 2 Bay leaves
• Kosher salt, to taste
• Ground black pepper, to taste
• Finely chopped parsley, to serve
• Thinly sliced chives, to serve