Ingredients:
2 to 2½ pounds lamb stew meat, cut into 1½-inch pieces (boneless shoulder or leg meat)
2 tablespoons canola oil (or another neutral oil)
Kosher salt and black pepper, to taste
2 yellow onions, halved and sliced into ¼-inch pieces
5 cups beef or chicken broth
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
4 carrots, peeled and cut into 1-inch pieces diagonally
1 pound potatoes, cut into pieces (gold potatoes work well)
1 pound sweet potatoes, peeled, halved, and cut into 1-inch pieces
2 tablespoons chopped fresh parsley (optional), plus more for garnish
Instructions:
Prepare and Brown the Lamb:
Trim any large pieces of fat from the lamb. Liberally season the lamb pieces with salt and pepper. In a large, heavy pot (such as a Dutch oven), heat the oil over medium-high heat. Add the lamb pieces in batches, ensuring they aren’t touching each other. Brown each side for 2-3 minutes until a nice color develops. Remove the browned lamb to a plate and set aside.
Sauté the Onions:
After browning all the lamb, add the sliced onions to the same pot with a pinch of salt and pepper. Cook over medium heat until the onions soften and brown, stirring occasionally for about 5-10 minutes. Scrape up the browned bits from the bottom of the pot as the onions cook. If the bits are sticking, pour a little broth into the pot to help deglaze.
Simmer the Stew:
Add the 5 cups of broth to the pot. Return the browned lamb, along with any juices, to the pot. Stir in the dried thyme. Bring the mixture to a boil, then cover and reduce the heat to a simmer. Let it cook for about 90 minutes, or until the lamb starts to break apart easily when prodded with a wooden spoon.
Add the Vegetables:
Add the carrots and regular potatoes to the pot, and stir them in. Cover and cook for 10-15 minutes. Then, add the sweet potatoes and continue to cook for another 15-20 minutes, or until all the vegetables are tender and can be easily pierced with a fork.
Season and Serve:
Taste the stew and adjust the seasoning with salt and pepper as needed. Stir in the chopped fresh parsley, if using. Ladle the stew into bowls and garnish with more fresh parsley, if desired. Serve warm and enjoy!
