Heart-Healthy Traditional Irish Stew
Warm up with a bowl of comfort food that’s good for both the heart and soul with this Heart-Healthy Traditional Irish Stew. Featuring lean, fat-trimmed lamb, wholesome root vegetables like carrots, parsnips, and baby potatoes, and fragrant herbs including thyme, rosemary, and bay leaf, this stew is a lighter twist on the classic Irish dish without sacrificing any of its robust flavors. Simmered in low-sodium vegetable stock, it’s a perfect balance of hearty and nutritious, designed to delight your taste buds while supporting your well-being. Quick to prepare in just 20 minutes and slow-cooked for maximum tenderness, this recipe is ideal for a wholesome family dinner or cozy gatherings. Garnished with a sprinkling of fresh parsley, serve this steaming stew with crusty bread for a satisfying meal that’s simple yet full of rich traditional flavor.
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Recipe Information
Ingredients
- 450 grams Lean lamb stew meat (fat trimmed)
- 1 tablespoon Olive oil
- 1 large Yellow onion
- 3 cloves Garlic
- 3 medium Carrots
- 2 medium Parsnips
- 2 Celery stalks
- 350 grams Baby potatoes (halved)
- 4 cups Low-sodium vegetable stock
- 4 Fresh thyme sprigs
- 2 Fresh rosemary sprigs
- 1 Bay leaf
- 0.5 teaspoon Black pepper
- 2 tablespoons Flat-leaf parsley (chopped, for garnish)
Instructions
Trim any visible fat from the lamb stew meat and cut it into bite-sized pieces if necessary.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the lamb in batches, browning each piece on all sides. Remove the browned lamb and set it aside.
Dice the yellow onion and mince the garlic. Add both to the pot and sauté in the remaining olive oil for 3-4 minutes, or until softened and fragrant.
Peel and chop the carrots and parsnips into bite-sized chunks. Chop the celery stalks into similar sizes. Add all the vegetables to the pot and stir for 5 minutes to slightly caramelize them.
Return the lamb to the pot along with the halved baby potatoes. Pour in the low-sodium vegetable stock, ensuring that the ingredients are just covered by the liquid.
Add the thyme sprigs, rosemary sprigs, bay leaf, and black pepper. Stir to combine.
Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 75-90 minutes, or until the lamb is tender and the vegetables are fully cooked. Stir occasionally.
Discard the bay leaf, thyme sprigs, and rosemary sprigs before serving.
Ladle the stew into bowls and garnish with chopped flat-leaf parsley. Serve hot and enjoy!
Nutrition Facts
Calories |
1743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 1394 mg | 61% | |
| Total Carbohydrate | 146.4 g | 53% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 34.4 g | ||
| Protein | 145.6 g | 291% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 5301 mg | 113% | |
*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.
