Traditional Irish Stew
Ingredients
- • 1.2 kg lamb shoulder, cut into 2-inch chunks
- • 3 item onions, sliced
- • 900 g potatoes, peeled and quartered
- • 4 item carrots, cut into chunks
- • 1.2 L beef or lamb stock
- • 4 item fresh thyme sprigs
- • 2 item bay leaves
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
- • 30 g fresh parsley, chopped
- • 30 ml vegetable oil
Instructions
- 1
Heat the oil in a large, heavy-bottomed pot over medium-high heat. Working in batches, brown the lamb chunks on all sides, about 5-6 minutes per batch. Transfer to a plate.
- 2
In the same pot, reduce heat to medium and add the sliced onions. Cook for 5 minutes until softened.
- 3
Return the lamb to the pot along with any accumulated juices. Add the stock, thyme sprigs, and bay leaves. Bring to a boil, then reduce heat to low.
- 4
Cover and simmer gently for 1 hour, stirring occasionally.
- 5
Add the potatoes and carrots to the pot. Season with salt and pepper to taste.
- 6
Continue simmering, partially covered, for another 45-60 minutes until the lamb is tender and the vegetables are cooked through.
- 7
Remove the thyme sprigs and bay leaves. Taste and adjust seasoning if needed.
- 8
Ladle into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This hearty Irish stew is pure comfort in a bowl - just let it simmer low and slow while the kitchen fills with incredible aromas. Don't rush it; the magic happens when the lamb becomes fork-tender and the vegetables meld into a rich, satisfying broth."
