Irish Stew | Louisiana Kitchen & Culture

Name: Irish Stew | Louisiana Kitchen & Culture
Ingredients: about 4 pounds bone-in, filleted and boned - you need to end up with a little over 2 pounds of pure meat; 1 ½ pounds floury potatoes, such as russet; 1 ½ waxy potatoes, such as Yukon Gold; 2 pounds carrots; 2 onions; 1/2 teaspoons fresh thyme leaves; chopped fresh chives and parsley, to garnish

louisiana.kitchenandculture.com

Lamb bone broth simmers with vegetables for rich flavor, then stewed with potatoes and carrots for a hearty, comforting meal that's made ahead and freezer-friendly.

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Ingredients

about 4 pounds bone-in, filleted and boned - you need to end up with a little over 2 pounds of pure meat
1 ½ pounds floury potatoes, such as russet
1 ½ waxy potatoes, such as Yukon Gold
2 pounds carrots
2 onions
1/2 teaspoons fresh thyme leaves
chopped fresh chives and parsley, to garnish