Low Fat Traditional Irish Stew
Savor the heartwarming flavors of a classic dish with a lighter twist in this Low Fat Traditional Irish Stew. This wholesome recipe features tender chunks of lean lamb shoulder, paired with hearty potatoes, sweet carrots, and earthy parsnips, all cooked to perfection in a low-sodium broth infused with fresh thyme, parsley, and a touch of bay leaf. A splash of olive oil keeps the stew health-conscious while onions and celery add depth and aroma. Perfectly simmered for maximum tenderness and rich flavor, this healthier version of the beloved Irish staple is an ideal comfort food for cozy dinners or special gatherings. Ready in just over an hour and brimming with nourishing vegetables, it’s a filling yet guilt-free option for family meals.
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Recipe Information
Ingredients
- 500 grams Lean lamb shoulder, trimmed of fat and cut into chunks
- 500 grams Potatoes, peeled and cut into chunks
- 3 medium Carrots, peeled and sliced into rounds
- 2 medium Parsnips, peeled and sliced into chunks
- 1 large Onion, finely chopped
- 2 stalks Celery stalks, diced
- 1 liter Low-sodium beef or chicken stock
- 2 sprigs Fresh thyme
- 2 tablespoons Fresh parsley, chopped
- 1 Bay leaf
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Olive oil
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and celery to the pot, and sauté for 5 minutes or until softened.
Increase the heat to medium-high and add the lamb chunks. Cook for 5–7 minutes, stirring occasionally, until browned on all sides.
Add the potatoes, carrots, and parsnips to the pot and stir to combine.
Pour in the low-sodium beef or chicken stock, ensuring that the ingredients are fully covered. Add more stock or water if needed.
Toss in the thyme sprigs, bay leaf, salt, and pepper. Stir well to combine the flavors.
Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 75–90 minutes, stirring occasionally.
Check for doneness. The lamb should be tender, and the vegetables should be soft but not falling apart.
Remove the bay leaf and thyme sprigs before serving.
Serve the stew hot, garnished with fresh parsley for a burst of color and flavor. Enjoy!
Nutrition Facts
Calories |
1879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2299 mg | 100% | |
| Total Carbohydrate | 167.0 g | 61% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 28.7 g | ||
| Protein | 164.6 g | 329% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 5503 mg | 117% | |
*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.
