Irish Lamb Stew
Indulge in the hearty comfort of Irish Lamb Stew, a timeless classic bursting with rich, savory flavors and tender lamb. This soul-warming dish features succulent cubes of boneless lamb shoulder, slow-simmered with an array of wholesome root vegetables like carrots, parsnips, potatoes, and celery, all bathed in a flavorful broth of beef or lamb stock infused with fresh thyme. Perfectly seasoned and thickened with a touch of flour, this stew becomes a velvety masterpiece that’s as satisfying as it is nourishing. With a prep time of just 20 minutes and the magic of a slow simmer over two hours, this one-pot wonder is ideal for cozy family dinners or celebrations. Serve it piping hot, garnished with freshly chopped parsley, alongside rustic soda bread to soak up every drop of its luscious, gravy-like broth. This quintessential dish captures the heart of Irish cooking and makes for a filling, crowd-pleasing meal.
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Recipe Information
Ingredients
- 2 pounds boneless lamb shoulder, cut into 2-inch cubes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 medium carrots, peeled and cut into chunks
- 2 medium parsnips, peeled and cut into chunks
- 3 large russet potatoes, peeled and cut into chunks
- 2 stalks celery stalks, chopped
- 3 cloves garlic cloves, minced
- 4 cups beef or lamb stock
- 4 sprigs fresh thyme
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the lamb cubes with salt and pepper, then toss them in the all-purpose flour until evenly coated.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb cubes in batches to avoid overcrowding the pan, cooking for 3–4 minutes per side until golden. Remove the browned lamb and set it aside.
In the same pot, add the onions, carrots, parsnips, and celery. Cook over medium heat for 5–7 minutes, stirring occasionally, until the vegetables start to soften.
Add the minced garlic to the pot and cook for another minute, stirring frequently to prevent burning.
Return the browned lamb to the pot, then pour in the stock. Add the thyme sprigs and stir everything together.
Bring the stew to a boil, then reduce the heat to low and cover. Simmer gently for 1 1/2 to 2 hours, stirring occasionally, until the lamb is tender and the flavors are well-developed.
About 30 minutes before the stew is done cooking, add the potatoes. Stir them into the stew and continue simmering until they are fork-tender.
Taste the stew and adjust the seasoning with additional salt and pepper, if needed.
Remove the thyme sprigs before serving. Garnish the stew with freshly chopped parsley and serve with crusty bread or soda bread for dipping.
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 705 mg | 31% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 6.6 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1427 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.
