Glens of Antrim Irish Stew
Experience the warmth and comfort of traditional Irish cooking with this Glens of Antrim Irish Stew. Featuring tender, slow-simmered lamb shoulder paired with hearty potatoes, carrots, parsnips, and leeks, this dish is a wholesome celebration of Ireland's culinary heritage. Aromatic bay leaves and fresh thyme infuse the rich broth, which is enhanced with a touch of buttery caramelized onions. Perfectly seasoned and garnished with vibrant parsley, this one-pot wonder is as satisfying as it is flavorful. Whether served with rustic bread or classic Irish soda bread, this authentic recipe is a must-try for fans of hearty stews and comforting dinners. Ready in about two hours and serving six, it’s your go-to recipe for cozy family meals or festive gatherings.
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Recipe Information
Ingredients
- 1.5 pounds lamb shoulder, bone-in and trimmed
- 6 medium potatoes, peeled and quartered
- 3 large carrots, peeled and thickly sliced
- 2 medium parsnips, peeled and thickly sliced
- 2 large onions, peeled and thickly sliced
- 2 medium leeks, trimmed and thickly sliced
- 2 bay leaves
- 4 fresh thyme sprigs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups chicken or lamb stock
- 2 tablespoons butter
- 2 tablespoons flat-leaf parsley, chopped (for garnish)
Instructions
1. Begin by trimming any excess fat from the lamb shoulder. Cut the meat into large chunks, approximately 2-inch pieces, and set aside.
2. Heat 1 tablespoon of butter in a large, heavy-bottomed pot over medium-high heat. Add the lamb pieces in batches to brown on all sides. Transfer browned lamb to a plate and set aside.
3. In the same pot, reduce the heat to medium and melt the remaining tablespoon of butter. Add the onions and leeks, cooking until softened and slightly caramelized, about 5 minutes.
4. Return the browned lamb to the pot, layering it with the potatoes, carrots, and parsnips. Add the bay leaves, thyme sprigs, salt, and black pepper.
5. Pour the stock over the ingredients, ensuring the lamb and vegetables are just covered. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the meat is tender and the vegetables are cooked through.
6. Discard the bay leaves and thyme sprigs before serving. Adjust seasoning with additional salt and pepper to taste.
7. Ladle the stew into bowls, garnish with chopped flat-leaf parsley, and serve with rustic bread or a slice of soda bread for a complete Irish meal.
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 1055 mg | 46% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 9.2 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 1409 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.
