Ingredients
- 2 lbs lamb, cubed
- 4 potatoes, peeled and diced
- 3 carrots, peeled and diced
- 1 onion, chopped
- 4 cups beef broth
- 1 tbsp thyme
- Salt and pepper to taste
Instructions
Method: Cooking in a Dutch oven
- In a Dutch oven, brown the lamb in batches and remove. Set aside.
- Add the onion, carrots, and potatoes to the pot and cook for 5-7 minutes.
- Return lamb to the pot, add broth, thyme, salt, and pepper, and bring to a boil.
- Reduce heat, cover, and simmer for 1-2 hours until tender.
