Ballymaloe Irish Stew
Transport your taste buds to the rolling green hills of Ireland with this classic Ballymaloe Irish Stew, a hearty and comforting dish perfect for cozy family dinners or celebrating St. Patrick’s Day. Tender chunks of lamb shoulder, slowly simmered with earthy carrots, creamy potatoes, and aromatic onions, create a rich and flavorful broth that’s enhanced with fresh thyme and parsley stalks. This traditional one-pot wonder is not only simple to prepare but also packed with wholesome ingredients and robust flavors. Serve it hot, topped with a sprinkle of fresh parsley, and let this warming Irish stew bring comfort and authenticity to your table. Whether you're seeking a soul-soothing meal or exploring Irish cuisine, this recipe is a must-try!
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Recipe Information
Ingredients
- 900 g lamb shoulder (or neck, boned and trimmed)
- 2 tbsp flour
- 1 tsp salt
- 0.5 tsp black pepper
- 2 onions, peeled and sliced
- 3 carrots, peeled and thickly sliced
- 6 potatoes, peeled and quartered
- 1 bunch parsley stalks, tied together with string
- 2 thyme sprigs
- 750 ml chicken or beef stock
- 2 tbsp chopped fresh parsley, for garnish
Instructions
Cut the lamb into large chunks (about 2-inch pieces).
In a large bowl, season the flour with the salt and pepper. Toss the lamb pieces in the seasoned flour until evenly coated.
Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add a little oil and brown the lamb pieces in batches, removing them to a plate as they are browned.
Add the sliced onions to the pot and sauté for 5 minutes until softened and lightly golden.
Return the lamb to the pot and layer with the carrots and potatoes. Scatter the parsley stalks and thyme sprigs on top.
Pour in the stock, ensuring that the ingredients are just covered (add a little water if necessary). Bring the stew to a gentle simmer.
Cover with a tight-fitting lid and simmer gently on low heat for 1.5 to 2 hours. Stir occasionally and ensure there’s enough liquid to just cover the ingredients.
Once the meat is tender and the vegetables are cooked through, taste and adjust seasoning as necessary.
Remove the parsley stalks and thyme sprigs from the stew. Serve hot, garnished with chopped fresh parsley for a burst of freshness.
Nutrition Facts
Calories |
3240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.7 g | 236% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 675 mg | 225% | |
| Sodium | 5974 mg | 260% | |
| Total Carbohydrate | 222.6 g | 81% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 30.7 g | ||
| Protein | 186.9 g | 374% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 607 mg | 47% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 7604 mg | 162% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
