Irish Lamb Stew Recipe - Paula Deen's Blast from the Past

In anticipation of St. Patrick's day, Paula makes Irish Lamb Stew. Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU ------------------------ For more episodes of Blast From The Past videos click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGj7h-uNjuKEODgCBVVgj7U ------------------------ Follow me on Facebook: https://www.facebook.com/pauladeen/ Follow me on Instagram: https://www.instagram.com/pauladeen_official/ Follow me on Pinterest: https://www.pinterest.com/pauladeen/ ------------------------ Find more recipes and videos on my website: https://www.PaulaDeen.com Click here to shop my products on my online store: https://pauladeenshop.com/ Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen ------------------------ #pauladeen #blastfromthepast Ingredients 3 lb cut into 1 1/2-inch cubes leg of lamb meat 1/4 cup olive oil 1 tablespoon vegetable oil 6 chopped celery stalks 2 large chopped leeks 2 large chopped yellow onions 2 cups finely chopped cabbage 1/2 teaspoon ground coriander 1/2 teaspoon ground thyme 1 (8 oz) can with juice diced tomatoes 2 cups canned beef broth Directions 1. Preheat the oven to 350 °F. 2. Salt and pepper the lamb chunks. In a large ovenproof Dutch oven, sauté the meat in both oils until browned on all sides. Remove the meat from the Dutch oven and set aside. 3. In the same Dutch oven, sauté the celery, leeks and onions until limp, about 3 minutes. Add the cabbage, season with the coriander and thyme and add the tomatoes. 4. Return the meat to the Dutch oven. Add the beef broth, cover and bake until the meat is fork tender, about 2 hours. See the full recipe on Paula Deen.com: https://www.pauladeen.com/recipe/irish-lamb-stew/