Lamb and Potato Stew
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 45 mins
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Total Time
2 hrs 5 mins
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Servings
4 people
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Calories
465 kcal
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Course
Main Course
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Cuisine
Irish
Lamb and Potato Stew
Description
Lamb and Potato Stew brings together cubed lamb shoulder browned to seal in juices, then gently cooked with aromatic onions, garlic, and herbs in a flavorful stock. The lamb slowly becomes tender, mingling with chunks of carrot and potato that soften and soak up the broth. This combination results in a stew with a balanced texture — tender meat alongside yielding root vegetables — and a depth of savory flavor from the thyme and bay leaves infused broth.
The stew is best served hot, providing a satisfying centerpiece for a meal, especially paired with crusty bread or over mashed potatoes if desired. It offers a substantial, warming dish with classical meat-and-vegetable comfort food appeal.
When preparing, ensure not to overcrowd the pan during searing to promote browning rather than stewing. Adjust salt cautiously, especially depending on the saltiness of the stock used, to achieve balanced seasoning. The stew can be stirred occasionally and cooked covered to tenderize the lamb evenly.
Ingredients
- 1½ lbs lamb shoulder meat 700 g, Note 1
- 1-2 tablespoons vegetable oil
- 2 medium onion divided one chopped, one sliced
- 2 garlic finely chopped, cloves
- 3 ¾ cups lamb stock or beef/ chicken stock, 900 ml
- 1 teaspoon thyme dried
- 2 bay leaf
- 2 cups carrot chopped, 7 oz/ 250 g
- 1½ lbs potato chopped, 700 g
- sea salt Note 2, fine
- ground black pepper Note 2, fine
Instructions
- Lamb: Remove the excess fat and cut the lamb into small cubes (about 1 inch/ 2-3 cm). Pat the meat dry with paper towels.1½ lbs lamb shoulder meat / 700 g
- Sear meat: Heat 1 tablespoon of oil in the pot. Brown the meat in several batches (Note 3). Sear it on all sides; it will take about 5 minutes per batch. Remove the lamb from the pan and set it aside. Repeat with the remaining lamb cubes, adding more oil in between if necessary.1-2 tablespoons vegetable oil
- Onions: In the meantime, chop 1 of the onions and the garlic. Slice the second onion but keep it separated from the rest. Cook them gently in the same pan for about 2 minutes or until the onion is golden (2-3 minutes).2 medium onions + 2 garlic cloves
- Simmer: Return the lamb cubes to the pan and add only 2 cups/ 500 ml of the broth. Add thyme, bay leaves, and a little salt (Note 2). Lower the heat and simmer the stew, covered, for about 45 minutes or until the meat is almost tender. Stir occasionally.2 cups/ 500 ml stock + 1 teaspoon dried thyme + 2 bay leaves + a little salt
- Add the sliced onion to the stew, stir well, cover again, and continue cooking for another 15 minutes.
- Chop vegetables: Chop the carrots, peel, and cut the potatoes into larger chunks.2 cups carrots / 250 g + 1½ lbs potatoes 700 g
- Continue simmering: Add potatoes, carrots, and the remaining stock to the pot and stir well. Cover and simmer for about 25-30 until the meat and potatoes are tender.remaining stock 1 ¾ cup/ 400 ml
- Thicken lamb stew: If you want the stew to be thicker, remove the lid during the last 15 minutes of cooking. Adjust the taste with salt and pepper.fine sea salt and ground black pepper
Notes
- Select boneless lamb shoulder weighing about 1.5 lbs after removing bone; you may ask your butcher to do this or do it yourself.
- Sear the lamb in small batches to ensure proper browning and avoid excess moisture release.
- Be mindful of salt amounts when using store-bought or low-sodium stock; add salt gradually and adjust at the end of cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 465kcal | 23% |
| Carbohydrates | 43g | 14% |
| Protein | 43g | 86% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 111mg | 37% |
| Sodium | 1071mg | 45% |
| Potassium | 1496mg | 32% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 10863IU | 217% |
| Vitamin C | 42mg | 47% |
| Calcium | 78mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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