Classic Irish Stew
Warm, hearty, and steeped in tradition, this Classic Irish Stew is the ultimate comfort food for cozy gatherings or chilly evenings. Featuring tender chunks of boneless lamb shoulder, earthy root vegetables like carrots, parsnips, and potatoes, and a fragrant broth infused with fresh thyme and bay leaves, this authentic Irish recipe delivers rich, rustic flavors in every bite. Simmered to perfection over two hours, the stew achieves a melt-in-your-mouth texture that pairs beautifully with a slice of crusty bread. Perfect for a crowd, this one-pot dish is not only easy to prepare but also a true celebration of Irish culinary heritage. Whether for St. Patrick’s Day or a simple weeknight dinner, this hearty lamb stew is sure to satisfy.
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Recipe Information
Ingredients
- 900 grams boneless lamb shoulder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 2 medium yellow onion
- 4 medium carrots
- 2 medium parsnips
- 900 grams potatoes
- 4 sprigs fresh thyme
- 2 leaves bay leaves
- 4 cups beef or lamb stock
- 2 tablespoons fresh parsley
Instructions
Cut the boneless lamb shoulder into bite-sized pieces and season with 1 teaspoon of salt and 1 teaspoon of black pepper.
Lightly coat the lamb pieces in the all-purpose flour, shaking off any excess flour.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the lamb pieces in batches, making sure not to crowd the pot. Cook until browned on all sides, about 6-8 minutes per batch. Remove the lamb and set it aside.
Peel and roughly chop the onions, carrots, and parsnips into evenly-sized chunks.
In the same pot, add the chopped onions and sauté over medium heat, stirring frequently, until softened and translucent, about 5 minutes.
Add the carrots and parsnips and cook for another 5 minutes, stirring occasionally.
Return the seared lamb to the pot, along with the peeled and quartered potatoes.
Add the fresh thyme sprigs and bay leaves, then pour in the beef or lamb stock. The liquid should just cover the ingredients; add water if necessary.
Bring the stew to a gentle boil over medium-high heat, then reduce the heat to low and cover the pot.
Simmer gently for 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the vegetables are cooked through.
Taste the stew and season with additional salt and pepper if needed.
Remove the thyme sprigs and bay leaves before serving.
Garnish with freshly chopped parsley and serve hot with crusty bread or on its own.
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1090 mg | 47% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 7.2 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1391 mg | 30% | |
*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.
