Low Sodium Traditional Irish Stew
Savor the timeless flavor of Irish heritage with our Low Sodium Traditional Irish Stew, a hearty and wholesome dish perfect for any occasion. This comforting stew combines tender chunks of lamb shoulder, earthy root vegetables like parsnips, carrots, and potatoes, and aromatic herbs such as fresh thyme and parsley, all simmered in a rich, low-sodium broth for a guilt-free indulgence. Designed with health-conscious diners in mind, this recipe retains all the robust flavors of the classic without relying on excessive salt, making it both heart-healthy and satisfying. Slow-cooked to perfection, the lamb achieves a melt-in-your-mouth tenderness while the vegetables soak up the savory juices for a medley of deep, comforting flavors. Serve this warm and nourishing stew with crusty whole-grain bread or enjoy it on its own as a wholesome family meal. Whether you're embracing tradition or seeking a flavorful low-sodium option, this Irish stew is sure to impress!
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Recipe Information
Ingredients
- 2 pounds Lamb shoulder (trimmed of excess fat)
- 1 large Yellow onion, diced
- 3 medium Carrots, peeled and sliced into rounds
- 2 medium Parsnips, peeled and sliced into chunks
- 4 medium Russet potatoes, peeled and cut into chunks
- 2 stalks Celery stalks, chopped
- 4 cups Low-sodium beef or chicken broth
- 2 cups Water
- 4 sprigs Fresh thyme sprigs
- 2 tablespoons Fresh parsley, finely chopped
- 2 Bay leaves
- 0.5 teaspoons Freshly ground black pepper
- 2 tablespoons Olive oil
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Cut the lamb shoulder into large chunks (about 2 inches) and pat the pieces dry with a paper towel. Brown the lamb on all sides in the pot in batches, about 4-5 minutes per batch. Remove the browned lamb and set aside.
Reduce the heat to medium and add the diced onion to the pot. Sauté for 3 minutes until softened and slightly translucent, scraping up browned bits from the bottom of the pan for added flavor.
Add the carrots, parsnips, and celery to the pot. Cook for another 5 minutes, stirring occasionally, to slightly soften the vegetables.
Return the browned lamb to the pot and pour in the low-sodium broth and water. Add the thyme sprigs, bay leaves, and black pepper. Stir gently to combine.
Bring the stew to a simmer over medium heat. Once simmering, reduce the heat to low, cover the pot with a lid, and let it cook for 1 hour.
After 1 hour, add the potato chunks to the pot. Continue cooking the stew on low for an additional 45 minutes, or until the lamb and vegetables are tender and the flavors have melded together.
Remove the thyme sprigs and bay leaves from the pot. Taste the stew and adjust seasonings if necessary, keeping in mind the low-sodium guideline.
Garnish with fresh parsley before serving. Serve hot with whole-grain bread or simply on its own for a satisfying meal.
Nutrition Facts
Calories |
3495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.3 g | 273% | |
| Saturated Fat | 77.2 g | 386% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 1404 mg | 61% | |
| Total Carbohydrate | 219.5 g | 80% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 29.9 g | ||
| Protein | 194.3 g | 389% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 493 mg | 38% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 7372 mg | 157% | |
*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.
