Irish Lamb or Beef Stew
Warm up your kitchen with the hearty, soul-soothing flavors of Irish Lamb or Beef Stew, a classic comfort dish perfect for cozy evenings. This traditional recipe features tender chunks of lamb shoulder or beef chuck, seared to perfection and simmered with a medley of root vegetables like carrots, parsnips, and potatoes in a rich broth infused with fresh thyme and bay leaves. A splash of Guinness stout or red wine adds depth and warmth to the stew, while a garnish of fresh parsley brightens every bowl. With its melt-in-your-mouth texture and robust flavors, this one-pot wonder is ideal for family dinners or St. Patrick’s Day celebrations. Serve with crusty bread or Irish soda bread to soak up every last drop of the flavorful sauce. Ready in just over two hours, this recipe transforms simple ingredients into a heartwarming dish that’s as satisfying as it is timeless.
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Recipe Information
Ingredients
- 2 pounds lamb shoulder or beef chuck (cut into 2-inch cubes)
- 2 tablespoons olive oil
- 1 large yellow onion (sliced)
- 3 cloves garlic (minced)
- 3 medium carrots (peeled and cut into chunks)
- 2 medium parsnips (peeled and cut into chunks)
- 4 medium potatoes (peeled and quartered)
- 2 stalks celery stalks (sliced)
- 4 cups beef or lamb stock
- 1 cup Guinness stout or red wine (optional)
- 2 tablespoons tomato paste
- 4 sprigs fresh thyme
- 2 leaves bay leaves
- 2 tablespoons fresh parsley (chopped, for garnish)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.25 cup flour (for dredging the meat)
Instructions
Pat the lamb or beef cubes dry with a paper towel. Season them with salt and pepper, then lightly dredge them in flour, shaking off any excess.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Working in batches, sear the meat until browned on all sides. Remove the browned meat and set it aside.
In the same pot, add the sliced onions and sauté for about 5 minutes, until softened and translucent.
Add the minced garlic, carrots, parsnips, potatoes, and celery to the pot. Cook for another 5 minutes, stirring occasionally.
Return the browned meat to the pot. Stir in the tomato paste, coating the meat and vegetables evenly.
Pour in the stock and Guinness (or red wine, if using). Add the thyme sprigs and bay leaves, and bring the stew to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 1 1/2 to 2 hours, or until the meat is tender and the vegetables are cooked through.
Taste the stew and adjust the seasoning with additional salt and pepper if needed.
Remove the thyme sprigs and bay leaves before serving.
Ladle the stew into bowls, garnish with chopped fresh parsley, and serve warm with crusty bread or Irish soda bread.
Nutrition Facts
Calories |
4070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.2 g | 313% | |
| Saturated Fat | 97.5 g | 488% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 742 mg | 247% | |
| Sodium | 4639 mg | 202% | |
| Total Carbohydrate | 237.4 g | 86% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 38.1 g | ||
| Protein | 218.3 g | 437% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 7021 mg | 149% | |
*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.
