A comforting and flavorful Irish lamb stew, perfect for a cozy meal.
Heat a Dutch oven over medium heat and add the lamb pieces.
Sear the lamb in batches to avoid overcrowding the pan, ensuring even browning.
Add the chopped onions to the pot and sauté until softened.
Stir frequently to prevent the onions from burning.
Pour in the beef broth and add the bay leaf, thyme, basil, salt, and pepper.
Use a low-sodium broth to control the saltiness of the stew.
Bring the mixture to a boil, then reduce the heat and simmer for 45 minutes.
Cover the pot to retain moisture and ensure even cooking.
Add the potatoes and carrots to the pot and continue to simmer until tender.
Cut the vegetables into uniform pieces for even cooking.
Mix the flour and cold water in a small bowl, then stir into the stew to thicken.
Stir constantly to avoid lumps forming in the stew.
Remove the bay leaf and discard. Adjust seasoning if needed.
Taste the stew and adjust the seasoning to your preference.
Serve the stew hot, garnished with fresh parsley.
Serve with crusty bread or over mashed potatoes for a complete meal.
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