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Irish Stew Recipe

Irish Stew Recipe

520kcal
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Prep 25 minutes
Cook 2 hours 15 minutes
Total 2 hours 40 minutes
Learn how to make the most comforting Irish Stew Recipe with tender lamb, simmered to perfection with carrots and potatoes for a hearty meal.
Servings 6 servings
Course Dinner
Cuisine Irish

Ingredients

  • 1 tbsp vegetable oil
  • 3 pounds lamb shoulder trimmed and cut into 1-inch cubes
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 large yellow onions thinly sliced
  • 2 tbsp all-purpose flour
  • 4 cups beef stock
  • 4 cups water
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 4 large carrots peeled and cut into 1-inch chunks
  • 2 pounds potatoes peeled and cut into 1-inch chunks
  • 2 tbsp fresh parsley finely chopped

Equipment

  • Dutch oven
  • Wooden spoon
  • measuring cups

Method

  1. Heat 1 tablespoon of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season 3 pounds of lamb cubes with 2 teaspoons of salt and 1 teaspoon of pepper. Brown the lamb in batches for about 5-7 minutes per batch, until a golden-brown crust forms on all sides. Transfer the browned meat to a clean plate.
  2. Reduce the heat to medium and add the thinly sliced onions to the pot. Cook for about 8 minutes, stirring occasionally, until the onions have softened and turned translucent.
  3. Sprinkle 2 tablespoons of flour over the cooked onions and stir constantly for 1 minute to cook off the raw flour taste. This will help thicken the stew.
  4. Slowly pour in 4 cups of beef stock and 4 cups of water while scraping the bottom of the pot with a wooden spoon to release any flavorful browned bits. Stir in 1 tablespoon of Worcestershire sauce and 1 teaspoon of dried thyme.
  5. Return the browned lamb and any accumulated juices to the pot. Bring the liquid to a boil, then immediately reduce the heat to low, cover the pot with a lid, and simmer gently for 1 hour.
  6. Add the 1-inch chunks of carrots and potatoes to the pot. Cover and continue to simmer for another 45 minutes to 1 hour, or until the lamb is fork-tender and the vegetables are soft.
  7. Stir in 2 tablespoons of fresh chopped parsley. Taste the stew and adjust seasoning with more salt and pepper if needed. Ladle into bowls and serve hot.

Nutrition

Calories520kcalCarbohydrates35gProtein35gFat25gSaturated Fat10gPolyunsaturated Fat3gMonounsaturated Fat10gCholesterol110mgSodium1200mgPotassium1100mgFiber5gSugar8gVitamin A120IUVitamin C20mgCalcium70mgIron4mg

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