Whole30 Traditional Irish Stew
Warm, hearty, and packed with wholesome ingredients, this Whole30 Traditional Irish Stew combines the comforting essence of a classic Irish dish with a health-conscious twist. Featuring tender chunks of boneless lamb shoulder beautifully browned for deep flavor, this stew is brimming with nutritious vegetables like carrots, parsnips, celery, and russet potatoes, all simmered in a rich, Whole30-compliant beef broth. Fragrant fresh herbs—thyme, rosemary, and bay leaves—infuse the dish with earthy aromas, while a sprinkle of chopped parsley adds a vibrant finish. Ideal for nourishing gatherings or cozy weeknight dinners, this Irish stew is slow-cooked to perfection, creating melt-in-your-mouth lamb and a symphony of comforting flavors. Ready in just over two hours, it serves six and is as satisfying as it is health-friendly.
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Recipe Information
Ingredients
- 2 pounds boneless lamb shoulder, trimmed and cubed
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, finely chopped
- 3 garlic cloves, minced
- 3 medium carrots, peeled and cut into chunks
- 2 medium parsnips, peeled and cut into chunks
- 2 celery stalks, sliced
- 2 medium russet potatoes, peeled and cut into chunks
- 4 cups beef broth, Whole30-compliant
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 2 bay leaves
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the lamb cubes with sea salt and black pepper.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Working in batches, brown the lamb cubes on all sides. Remove them from the pot and set aside.
In the same pot, reduce the heat to medium and add the diced onion. Sauté until translucent, about 5 minutes.
Add the minced garlic and cook for 1-2 minutes until fragrant.
Return the browned lamb to the pot along with the carrots, parsnips, celery, and potatoes.
Pour in the beef broth, ensuring the ingredients are fully submerged. Add the thyme sprigs, rosemary sprigs, and bay leaves to the pot.
Bring the stew to a simmer, then reduce the heat to low. Cover and let it simmer gently for 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the vegetables are soft.
Discard the herb sprigs and bay leaves before serving.
Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot and enjoy!
Nutrition Facts
Calories |
3268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.8 g | 274% | |
| Saturated Fat | 77.1 g | 385% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6756 mg | 294% | |
| Total Carbohydrate | 167.9 g | 61% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 34.8 g | ||
| Protein | 188.5 g | 377% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 509 mg | 39% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 6992 mg | 149% | |
*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.
