My Easy Irish Stew
Warm, hearty, and packed with comforting flavors, My Easy Irish Stew is a soul-soothing classic perfect for cozy dinners or celebrating St. Patrick's Day. This traditional recipe features tender chunks of lamb shoulder, golden potatoes, sweet carrots, and earthy parsnips simmered in a rich broth infused with fresh thyme, parsley, and the option to elevate the flavor with Guinness stout beer. With just 20 minutes of prep and a slow simmering process that tenderizes the lamb to perfection, this stew strikes the perfect balance of simplicity and indulgence. Serve it with crusty bread to soak up the robust, flavorful sauce, and garnish with fresh parsley for a touch of color. Packed with wholesome ingredients and timeless appeal, this one-pot meal is sure to become a household favorite.
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Recipe Information
Ingredients
- 2 pounds lamb shoulder, boneless and cut into 2-inch chunks
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 medium carrots, peeled and cut into thick slices
- 2 medium parsnips, peeled and diced
- 4 medium gold potatoes, peeled and quartered
- 4 cups beef or lamb stock
- 1 cup Guinness stout beer (optional)
- 2 teaspoons fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 tablespoons all-purpose flour (for dusting lamb)
- 1 cup water (optional, as needed)
Instructions
Pat the lamb chunks dry with a paper towel and season lightly with salt and pepper. Dust the lamb with flour, shaking off any excess.
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the lamb in batches until browned on all sides, about 2-3 minutes per batch. Remove the browned lamb and set aside.
Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the same pot. Add the diced onion and cook for 3-4 minutes, stirring frequently, until softened.
Stir in the carrots and parsnips. Cook for an additional 2-3 minutes to allow the vegetables to start softening.
Return the lamb to the pot, along with the potatoes, beef or lamb stock, Guinness (if using), thyme, parsley, bay leaf, salt, and black pepper. Stir well to combine.
Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the vegetables are cooked through.
If the stew is too thick, add up to 1 cup of water to loosen it. Taste and adjust seasoning with salt and black pepper as needed.
Remove the bay leaf before serving. Garnish with additional chopped parsley, and serve the Irish stew warm with crusty bread or soda bread on the side.
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 698 mg | 30% | |
| Total Carbohydrate | 38.2 g | 14% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 6.2 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1162 mg | 25% | |
*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.
