Happy St. Patrick's Day!

In honor of this special day, I am offering Lamb Stew as a Paleo and definitely budget meal.

Lamb Stew

3 pounds grass fed lamb cut in 1 to 2 inch chunks
Salt, pepper, thyme, oregano and rosemary.
2 T. Kerrygold butter (or olive oil if you don't do dairy)
1/4 cup each:
leek, chopped finely
onion, chopped finely
garlic, chopped finely (about 5 large cloves)
carrot, chopped finely
brandy
1 small onion chopped roughly.
1 large turnip chopped roughly.
3 carrots scrubbed and chopped roughly.
2 bay leaves
1 cup beef broth
2 cups tomato sauce
1 cup crushed tomatoes
1/2 cup pesto sauce (I used store bought this time instead of making my own).

Melt butter in a dutch oven or large stew pot. Season lamb to taste with salt, pepper, thyme, oregano and rosemary, and brown in butter on medium heat in small batches, (making sure not to crowd the meat so that it browns rather than steams). Once all the lamb is browned remove to a plate using a slotted spoon. Using the remaining pan juices (and adding a little more butter if necessary) brown the finely chopped leek, onion, garlic, and carrot for about five minutes. When the onion begins to become translucent, add the brandy and scrape up the bits of meat stuck to the bottom, deglazing the pan a little, and melding the flavors.

Everything should smell fragrant and delicious at this point, so add in all the rest of the chopped vegetables, and place the browned lamb on top, then add in the bay leaves, pesto, tomato sauce, crushed tomatoes, and the beef broth. Bring the stew to a boil, then cover and turn to low to simmer for 2-3 hours. The longer it cooks on low, the better it will be. I take the lid off for the last 45 minutes or so to let the sauce reduce a little. Sprinkle with chopped parsley, and serve. Serves about 6 if you have a nice salad with it.

Bain taitneamh as do bhéil!