Eier Schuh Aka Irish Stew
Warm, hearty, and full of rustic charm, Eier Schuh, also known as Irish Stew, is a timeless comfort food that’s perfect for cozy nights. This traditional dish combines succulent chunks of bone-in lamb shoulder, tender potatoes, and sweet root vegetables like carrots and parsnips, all slow-simmered in a rich, herb-infused broth. The addition of leeks, garlic, fresh thyme, and rosemary adds depth of flavor, while a buttery base enhances the stew’s velvety texture. With minimal prep and a slow-cooking process that fills your home with irresistible aromas, this one-pot meal is as soothing to prepare as it is to eat. Serve it piping hot, garnished with fresh parsley and paired with crusty bread for a comforting, soul-satisfying dinner. Perfect for fans of traditional Irish recipes or anyone seeking a nourishing, flavor-packed meal!
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Recipe Information
Ingredients
- 2 pounds lamb shoulder (bone-in)
- 4 medium potatoes
- 3 medium carrots
- 2 large parsnips
- 2 medium onions
- 2 medium leeks
- 3 large garlic cloves
- 6 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 2 whole bay leaves
- 2 tablespoons butter
- 4 cups vegetable or lamb stock
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons parsley (for garnish)
Instructions
Trim any excess fat from the lamb, but keep some for added flavor during cooking. Cut the lamb into 1.5-inch chunks.
Peel the potatoes, carrots, and parsnips, then cut them into large, even-sized chunks. Peel and dice the onions. Rinse the leeks thoroughly and slice them into rings. Mince the garlic cloves.
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium-high heat. Add the lamb pieces and sear on all sides until they are nicely browned, about 5 minutes. Remove the lamb and set aside.
Reduce the heat to medium, and in the same pot, sauté the onions, garlic, and leeks for 5 minutes, scraping up any browned bits from the bottom of the pot.
Return the lamb to the pot. Add the thyme, rosemary, bay leaves, salt, and black pepper. Stir everything to combine.
Pour in the stock, ensuring the lamb and vegetables are just covered. Bring to a boil, then reduce the heat to low, cover, and let it simmer gently for 45 minutes.
Add the potatoes, carrots, and parsnips to the pot. Stir gently to distribute them evenly. Cover and continue simmering for another 45 minutes, or until the vegetables are tender and the lamb is fall-apart tender.
Remove the thyme, rosemary sprigs, and bay leaves from the stew. Taste the broth and adjust seasoning with additional salt and pepper if needed.
Serve the stew hot, garnished with freshly chopped parsley. Pair with crusty bread for a complete, satisfying meal.
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1152 mg | 50% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 6.9 g | 24% | |
| Total Sugars | 10.6 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 115 mg | 9% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1383 mg | 29% | |
*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.
