Dublin Lamb Stew
2 cups beef broth
2 lb lamb steaks (bone in), cubed
1 tbsp Dill Salt or Herbs de Provence
2 lb potatoes, peeled and sliced
1 1/2 lb carrots, peeled and diced
1 green pepper, sliced
4 cups baby bella mushrooms, sliced
1 med onion, finely chopped
3 celery stalks, chopped
1 tbsp olive oil
salt and pepper to taste
In a large saucepan brown meat over medium heat.
Remove lamb and add oil,
Over high heat saute peppers, mushrooms, carrots, celery, and onion.
Add the sauted vegetables, beef broth, lamb, potatoes and Herbs de Provence or Dill Salt to a soup or crock pot.
Cover, and cook 30 minutes on medium high, stirring occasionally.
Cover, reduce heat to low, and simmer 1 1/2 to 2 hours.
Serve hot with Irish Oat Scones or Soda Bread.