Mediterranean Diet Traditional Irish Stew
Immerse yourself in wholesome comfort with this Mediterranean Diet-inspired Traditional Irish Stew, a nutritious and aromatic twist on a timeless favorite. Combining the hearty roots of classic Irish cooking with the healthful principles of the Mediterranean diet, this recipe features lean lamb shoulder, vibrant vegetables like carrots, parsnips, and celery, and a flavorful medley of fresh herbs including thyme, rosemary, and parsley. Slow-simmered in a rich, low-sodium broth, the tender lamb and red potatoes meld beautifully to create a dish that's as nourishing as it is delicious. Perfect for cozy gatherings or weeknight dinners, this stew is easy to prepare and packed with protein, vitamins, and Mediterranean flair. Serve it steaming hot with a rustic garnish of fresh parsley for a soul-soothing meal that balances tradition with wellness. Ideal for those seeking a heart-healthy, hearty comfort food recipe!
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Recipe Information
Ingredients
- 1.5 pounds lean lamb shoulder, trimmed and cut into 2-inch chunks
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced into rounds
- 2 stalks celery stalks, diced
- 2 medium parsnips, peeled and sliced into rounds
- 3 cloves fresh garlic, minced
- 4 cups low-sodium chicken or vegetable broth
- 4 cups small red potatoes, halved or quartered
- 3 sprigs fresh thyme sprigs
- 2 sprigs fresh rosemary sprigs
- 2 leaves bay leaves
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
Instructions
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the lamb chunks with a sprinkle of sea salt and pepper, then brown them in batches, about 3-4 minutes per side. Remove the browned lamb and set aside.
Reduce heat to medium and add the remaining tablespoon of olive oil to the pot.
Add the diced onion, carrots, celery, and parsnips. Sauté for about 5-6 minutes until the vegetables begin to soften.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Return the browned lamb to the pot. Add the chicken or vegetable broth, red potatoes, thyme sprigs, rosemary sprigs, and bay leaves.
Bring the mixture to a simmer, then lower the heat to maintain a gentle simmer. Cover and cook for 1.5 to 2 hours, stirring occasionally. The lamb should be tender, and the flavors well-developed.
Taste and adjust seasoning with additional salt and pepper, if needed.
Remove the thyme and rosemary sprigs as well as the bay leaves before serving.
Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
2998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.8 g | 198% | |
| Saturated Fat | 55.3 g | 276% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 3624 mg | 158% | |
| Total Carbohydrate | 232.8 g | 85% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 36.5 g | ||
| Protein | 179.0 g | 358% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 388 mg | 30% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 8140 mg | 173% | |
*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.
