Traditional Irish Stew
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.
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."
